Kohlrabi in Basilikum-Bechamelsauce
Kohlrabi in basil béchamel sauce is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g kohlrabi (2 large bulbs)
- Salt
- 40 g Butter
- 25 g flour
- kohlrabi water
- milk
- 1 cup (200 g) heavy cream
- ground pepper
- freshly grated nutmeg
- 1 small pot basil
- 1 egg yolk (M)
- 30 g chopped walnuts
- 600 g pork chops (4 pork chops)
- 1 tbsp oil
Instructions
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1.
Clean the kohlrabi, setting aside some of the greens. Peel and cut the kohlrabi into thick sticks. Cook the kohlrabi in 3/8 l lightly salted water for 8-10 minutes.
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2.
Heat butter and sauté flour. Drain the kohlrabi, reserving the cooking liquid. Deglaze the roux with kohlrabi liquid, milk, and cream; simmer 2-3 minutes. Season with salt, pepper, and nutmeg. Add the kohlrabi back in. Tear basil leaves; set a few aside, chop the rest.
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3.
Whisk egg yolk with 3 tbsp lukewarm water. Remove pot from heat and fold the sauce with the egg yolk. Stir in walnuts and chopped basil.
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4.
Season pork chops with salt and pepper. Heat oil in a non-stick pan and cook the chops about 4 minutes per side. Plate the chops with kohlrabi vegetables and garnish with basil leaves.
