Childhood memories. Kohlrabi Steak with potato salad. This is a easy meal and your kids will love it too.
Prep Time 30minutes
Cook Time 30minutes
Resting time 30minutes
Total Time 1hour
2eggs from happy chickens or 4 tbsp vegetable milkeg oat milk
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.
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.