Roasted Kohlrabi and Carrot Casserole with Cheese and Chervil

Ingredients

• 3 kohlrabi
• 3 Carrots
• 500 ml vegetable broth
• 100 ml heavy cream (at least 30% fat)
• 2 tbsp lemon juice
• pepper (ground fresh)
• 100 g grated Gouda (or Emmental)
• 2 Eggs
• 1 tsp nutmeg
• vegetable oil (for greasing the dish)','1 bundle chervil','125 g mozzarella','2 Tbsp sunflower seeds (or pine nuts)','chervil (for garnish)

Instructions

1. 1.

   Peel, wash and cut the kohlrabi into even slices about 1 cm thick. Finely chop the tender greens. Cook the kohlrabi slices in broth for about 8 minutes, then remove, rinse with cold water and drain. Peel the carrots and shave them lengthwise into thin ribbons. Boil the carrot ribbons in broth for 2 minutes, rinse and drain.

2. 2.

   Reduce the broth to 250 ml, mix in the cream, season with lemon juice and pepper. Melt the grated cheese into the mixture, whisk in the eggs and flavor with nutmeg. Wash the chervil, shake dry, set aside a few leaves for garnish, finely chop the rest and fold it into the cheese sauce, seasoning as needed.

3. 3.

   Lightly grease a large baking dish with oil. Preheat the oven to 200 °C fan. Spread carrot ribbons on the bottom of the dish and drizzle with some of the cheese sauce. Layer kohlrabi slices in a brick-like pattern over the carrots and pour the remaining sauce over them. Bake in the preheated oven on the middle rack for about 20 minutes.

4. 4.

   While baking, slice the mozzarella. Top the gratin with the mozzarella slices, sprinkle sunflower seeds and bake until golden brown. Serve garnished with fresh chervil leaves.