Kohlrabi and Pea Gratin

Ingredients

• 500 g waxy potatoes
• 500 g kohlrabi
• 200 g Sugar snap peas
• 4 eggs
• 200 ml whipping cream
• 100 g crème fraîche
• 80 g freshly grated cheese (e.g., Gruyère)
• 2 tbsp fresh chopped parsley
• Salt
• Pepper (freshly ground)
• butter (for the pans)

Instructions

1. 1.

   Peel, wash and cut the potatoes and kohlrabi into bite‑size cubes. Wash, trim and snap off the ends of the sugar snap peas. Fill a baking dish with the vegetables.

2. 2.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

3. 3.

   Separate the eggs. Whisk the yolks with the cream, crème fraîche, cheese and parsley. Season with salt and pepper. Beat the whites until stiff peaks form, then fold them into the yolk mixture. Pour over the vegetables and bake in the oven for about 45 minutes until golden brown.