Vegetarian Cordon Bleu

Ingredients

• 4 kohlrabi
• Salt
• 1 Garlic clove
• 100 g cream cheese
• 2 tbsp freshly chopped herbs (e.g., chives, parsley and tarragon)
• Pepper (freshly ground)
• 1 tsp lemon juice
• 3 tbsp spelt flour
• 2 Eggs
• 120 g breadcrumbs
• 40 g grated hard cheese
• butter
• 1 head lettuce
• 4 tbsp olive oil (40 ml)
• 2 tbsp lemon juice
• 2 tbsp white balsamic vinegar

Instructions

1. 1.

   Peel the kohlrabi and cut into 16 slices about 1 cm thick. Blanch in a pot of boiling salted water for about 2 minutes, shock in cold water and pat dry. Wash the herbs, shake off excess moisture and finely chop.

2. 2.

   Peel the garlic and press it into a bowl. Mix with cream cheese, herbs, salt and pepper. Season the kohlrabi slices with salt and pepper and drizzle with a little lemon juice. Spread half of the slices with the cream cheese mixture and place another slice lightly on top. Coat the assembled rolls in spelt flour and dip them through whisked eggs.

3. 3.

   Combine breadcrumbs with grated hard cheese and use this mixture to bread the filled kohlrabi rolls. Melt butter in a pan. Fry the kohlrabi on both sides for 2–3 minutes over medium heat until golden brown, basting frequently with melted butter.

4. 4.

   Wash, trim and dry the lettuce, then tear into small pieces. Whisk olive oil, lemon juice, vinegar, salt and pepper in a bowl and adjust seasoning. Toss the lettuce with the dressing. Plate the vegetarian cordon bleu and serve with the salad.