Crispy Kohlrabi Sticks

Ingredients

• 600 g small kohlrabi (4 small kohlrabi)
• Salt
• 200 g low‑fat quark
• 3 tbsp sparkling mineral water
• 0.5 lemon
• 4 stalks tarragon
• 1 tsp cane sugar
• Pepper
• 3 egg yolks
• 6 tbsp breadcrumbs
• 4 tbsp sesame seeds
• 4 tbsp spelt flour
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Peel the kohlrabi and first cut into 1.5 cm thick slices, then cut into 1.5 cm thick sticks. Cook in boiling salted water for 2–3 minutes.

2. 2.

   Remove with a slotted spoon and plunge into a bowl of cold water. Drain, pat dry on paper towels.

3. 3.

   Whisk the quark and mineral water together until smooth. Squeeze the lemon juice.

4. 4.

   Wash the tarragon, shake off excess moisture, pluck the leaves, finely chop, and stir into the quark. Season with a splash of lemon juice, a pinch of sugar, salt, and pepper.

5. 5.

   Separate the eggs; beat the yolks in a shallow dish with a fork. (Reserve the whites for another use.)

6. 6.

   In another shallow dish mix the breadcrumbs and sesame seeds.

7. 7.

   Place the flour in a third shallow dish, coat the kohlrabi sticks, shake off excess flour, then dip first in the beaten yolks and finally in the breadcrumb‑sesame mixture.

8. 8.

   Heat rapeseed oil in a non‑stick pan. Fry the sticks in batches over medium heat for about 4 minutes each side until golden brown, and serve with the tarragon quark.