Sweet potato and kohlrabi casserole recipe
Sweet Potato and Kohlrabi Casserole recipe
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|750 g||sweet potato|
|salt and pepper|
|3 tbsp||soft sugar|
|300 g||Feta cheese|
|250 ml||single cream|
|1 ½ tbsp||instant vegetable stock|
|2 tbsp||sesame seeds|
Cut the sweet potatoes in thin slices, blanch for approximately 3 minutes, then drain. Peel, quarter and cut the kohlrabi in 3 mm thick slices, then separately blanch for 3 minutes and drain.
Melt the butter and caramelise the sugar. First turn the potatoes in there, then remove and turn the kohlrabi in the caramelised sugar.
Drain the feta cheese and cut in small slices. In a greased casserole dish layer in turn the kohlrabi, sweet potatoes and cheese.
Heat the single cream and dissolve in the cream the vegetable stock, cook for 5 minutes. Season with salt and pepper. Pour the cream over the casserole. Divide the remaining butter on top and bake for 40 minutes at 175°C.
Roast the sesame seeds in a dry pan until slightly golden. Sprinkle the casserole with sesame and cress and serve.
ca. 25 min
Cooking / Baking Time:
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Sweet potato and kohlrabi casserole recipe
Recipe type: xarchivex
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