Kohlrabi Steak with potato salad

This post is also available in german/deutschHi friends, this is my favorite childhood meal. I loved it and my grandma made it for me and my brother. It´s so easy but also so delicious. Depending on my mood, I make the kohlrabi steaks in the oven and sometimes in the skillet pan. Nevertheless, I have to say that they are just crispier from the skillet pan and the color is pretty golden.

Kohlrabi

What is your favorite recipe with kohlrabi? Did you already use this vegetable or do you say I don´t know how I can use it. You can add kohlrabi in any kind of vegetable soups and also in stews. You can make delicious salads, raw or blanched. Or you make a fantastic oven baked gratin. You see you have a lots of options.Kohlrabi Steak with potato salad

kohlrabi steak
3 medium kohlrabi
80-100g flour
80 g breadcrumbs
2 eggs from happy chickens or 4 tbsp vegetable milk (eg oat milk)
2 tbsp Oil
salt
potato salad
1 kg potatoes
1 shallot, finely diced
1/2 cucumber
200 ml vegetable broth
4 tbsp vinegar
80 ml sunflower oil
1 tsp mustard

method

Kohlrabi Steak
Peel kohlrabi and cut into slices about 0.5 cm thick. Boil the water with salt and cook the kohlrabi slices for about 5 minutes soft.
Drain in a sieve. You can make it in the oven or in a skillet pan.
In the oven:
Preheat the oven to 180 ° C. Whisk eggs and salt.
Turn the kohlrabi slices first into flour, then in the egg mixture (or in oat milk) and finally in the breadcrumbs. Press the breading well. Place side by side on a baking tray and drizzle with a little oil. Bake in the oven for about 20 minutes. Fat-free, however, they are not as golden-brown as crispy as from the pan.
In the skillet pan:
Turn the kohlrabi slices first into flour, then in the egg mixture (or in oat milk) and finally in the breadcrumbs. Press the breading well. Heat the pan with sunflower oil and fry the steaks crispy on each side until golden brown. Drain on kitchen paper.
Potato Salad
Boil potatoes in salted water. Drain potatoes, set aside for 3 minutes and still peel hot. Cut roughly equal slices. If you have an egg cutter, you can use it.
Head the broth and add together with the shallots and 2 tbsp of vinegar to the potatoes in the bowl. Mix carefully and let stand for 30 minutes.
Mix mustard with oil and 2 tbsp vinegar. Finely slice the cucumber and mix with the vinaigrette under the potatoes. Season with salt and fresh pepper.
Who likes garnish the potato salad with finely chopped chives.

Print

Kohlrabi Steak with potato salad

Childhood memories. Kohlrabi Steak with potato salad. This is a easy meal and your kids will love it too.

Course Lunch

Cuisine germany

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Resting time 30 minutes minutes

Total Time 1 hour hour

Servings 2 portionen

Author Klaraslife

Ingredients

kohlrabi steak

• 3 medium kohlrabi
• 80-100 g flour
• 80 g breadcrumbs
• 2 eggs from happy chickens or 4 tbsp vegetable milk eg oat milk
• 2 tbsp Oil
• salt

potato salad

• 1 kg potatoes
• 1 shallot finely diced
• 1/2 cucumber
• 200 ml vegetable broth
• 4 tbsp vinegar
• 80 ml sunflower oil
• 1 tsp mustard

Instructions

Kohlrabi Steak

• Peel kohlrabi and cut into slices about 0.5 cm thick. Boil the water with salt and cook the kohlrabi slices for about 5 minutes soft.
• Drain in a sieve. You can make it in the oven or in a skillet pan.

In the oven:

• Preheat the oven to 180 ° C. Whisk eggs and salt.
• Turn the kohlrabi slices first into flour, then in the egg mixture (or in oat milk) and finally in the breadcrumbs. Press the breading well. Place side by side on a baking tray and drizzle with a little oil. Bake in the oven for about 20 minutes. Fat-free, however, they are not as golden-brown as crispy as from the pan.

In the skillet pan:

• Turn the kohlrabi slices first into flour, then in the egg mixture (or in oat milk) and finally in the breadcrumbs. Press the breading well. Heat the pan with sunflower oil and fry the steaks crispy on each side until golden brown. Drain on kitchen paper.

Potato Salad

• Boil potatoes in salted water. Drain potatoes, set aside for 3 minutes and still peel hot. Cut roughly equal slices. If you have an egg cutter, you can use it.
• Head the broth and add together with the shallots and 2 tbsp of vinegar to the potatoes in the bowl. Mix carefully and let stand for 30 minutes.
• Mix mustard with oil and 2 tbsp vinegar. Finely slice the cucumber and mix with the vinaigrette under the potatoes. Season with salt and fresh pepper.
• Who likes garnish the potato salad with finely chopped chives.

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