Kohlrabi-Peanut Gratin

Peel the potatoes while they are still hot and cut them into 1/2 cm thick slices when they have cooled down a little. Peel kohlrabi thinly, halve, cut into 2 mm thick slices. Cut spring onions into 3 mm thick slices, steam kohlrabi and spring onions with vegetable soup for 5 to 7 min until soft. Layer potato slices alternately with kohlrabi slices and spring onions in a roof tile shape in a shallow baking dish or in serving dishes. Cut butter or cream cheese into slices, spread evenly over top. Bring whipping cream to a boil, add Sbrinz, pepper and nutmeg, stir through, season, pour over ingredients. Bake in oven until au gratin.

Circuit:

200 to 220 degrees , 2nd sliding rack v. U.,

170 to 190 °C , convection oven

approx. 25 to 35 min.

Serve with grilled meat, fish or poultry.

70 min

of Hamburgische Electricitätswerke Ag

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