Vegetable Casserole with Kohlrabi and Carrots

Ingredients

• 700 g large kohlrabi (2 large)
• 500 g carrots
• 20 g Parsley (1 bunch)
• 1 Organic lemon
• 3 eggs
• 250 g low‑fat quark
• 150 g sour cream (10% fat)
• Salt
• Cayenne pepper
• 3 sprigs thyme
• 50 g whole‑grain breadcrumbs
• 30 g almond butter (2 Tbsp)

Instructions

1. 1.

   Clean, peel, halve the kohlrabi and slice into ½ cm thick rounds. Peel and split the carrots lengthwise. Wash, dry, and chop the parsley. Rinse the lemon under hot water, zest it, then squeeze out the juice.

2. 2.

   Cook the kohlrabi and carrots in boiling salted water for 5 minutes until al dente. Remove, shock in cold water, and drain.

3. 3.

   Layer the kohlrabi and carrots alternately in a baking dish (about 20 x 30 cm). Beat together eggs, quark, sour cream, lemon zest, juice, and 2 tbsp parsley; season with salt and cayenne pepper, then pour over the vegetables. Bake in a preheated oven at 180 °C (160 °C fan) for about 15 minutes.

4. 4.

   Meanwhile wash, dry, and crumble the thyme leaves. Mix breadcrumbs, thyme leaves, and remaining parsley. Add almond butter and combine by hand into a crumb mixture. Sprinkle over the casserole and bake for an additional 20 minutes.