Kohlrabi with Parmesan Coating and Herb Yogurt

Ingredients

• 800 g kohlrabi
• Salt
• Pepper
• 2 Eggs
• 80 g flour
• 30 g parmesan (1 piece)
• 150 g breadcrumbs
• 4 Tbsp sunflower oil
• 2 bunches herbs of choice (e.g., dill, parsley, chives, cress)
• 400 g yogurt (1.5% fat)
• 1 splash Lemon juice
• Cayenne pepper
• 4 leaves lettuce

Instructions

1. 1.

   Peel kohlrabi and cut into ½ cm thick slices. Season with salt and pepper.

2. 2.

   Whisk eggs in a shallow dish. Place flour in another shallow dish.

3. 3.

   Grate parmesan and mix with breadcrumbs in a third shallow dish.

4. 4.

   Coat kohlrabi slices first in flour, then in eggs, and finally in the parmesan mixture.

5. 5.

   Heat oil in a pan. Fry sliced kohlrabi portions on both sides over medium heat for about 2–3 minutes until golden brown. Remove and drain on paper towels.

6. 6.

   Meanwhile wash herbs for yogurt, dry shake, set aside some for garnish, chop the rest. Mix chopped herbs with yogurt, season with lemon juice and cayenne pepper, and transfer to a bowl.

7. 7.

   Wash and dry lettuce leaves. Arrange lettuce, kohlrabi, and yogurt together on a plate.