Kohlrabi Slices with Walnut Dip

Ingredients

• 350 g large kohlrabi (with greens; 1 large kohlrabi)
• 350 g waxy potatoes (5 waxy potatoes)
• 40 g walnut kernels
• 150 g yogurt (1.5 % fat)
• Salt
• Pepper
• 1 egg
• 2 tbsp flour
• 30 g fine rolled oats (4 tbsp)
• 5 tsp rapeseed oil
• 100 ml milk (1.5 % fat)
• nutmeg

Instructions

1. 1.

   Wash and peel the kohlrabi. Remove the tender green leaves, wash them, and set aside. Slice the kohlrabi into about 5 mm thick rounds.

2. 2.

   Rinse the potatoes thoroughly and place them with the kohlrabi slices in a steamer basket. Steam over boiling water covered for 8-10 minutes. Remove the kohlrabi slices and continue steaming the potatoes for about 20 more minutes.

3. 3.

   Meanwhile, dry shake the kohlrabi greens and finely chop them with the walnuts using a food processor. Transfer to a small bowl, stir in yogurt, salt, and pepper.

4. 4.

   Beat the egg with a pinch of salt and pepper in a shallow dish.

5. 5.

   Coat each pre‑steamed kohlrabi slice first in flour, then in beaten egg, and finally in rolled oats. Press the coating onto both sides firmly.

6. 6.

   Heat 4 tsp rapeseed oil in a large non‑stick skillet over medium heat. Fry the coated slices until golden brown on both sides.

7. 7.

   Peel the potatoes, place them in a bowl, and mash roughly with a potato masher.

8. 8.

   Add milk and remaining oil to the mashed potatoes and stir with a wooden spoon until creamy. Season with salt, pepper, and a pinch of nutmeg.

9. 9.

   Drain the fried kohlrabi slices briefly on paper towels, plate them alongside the mash, and serve with the walnut dip.