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🍽️ Cabbage Turnip and Carrot Casserole with Crunchy Crust

343 kcal · 30 min · 4 servings

Cabbage Turnip and Carrot Casserole with Crunchy Crust Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Remove the tough outer skin from the kohlrabi and cut it in half. Slice the halves into rounds about half a centimeter thick.
  2. 2. Wash and peel the carrots. Cut them in half lengthwise.
  3. 3. Wash the parsley, shake it dry, and chop it finely.
  4. 4. Rinse the lemon under hot water and dry it thoroughly.
  5. 5. Grate the fine zest of the lemon and squeeze out the juice.
  6. 6. Bring water to a boil and add some salt.
  7. 7. Boil the kohlrabi and carrots in the boiling salted water for five minutes until they are tender but still firm.
  8. 8. Remove the vegetables from the water and rinse them immediately with cold water to stop the cooking process.
  9. 9. Let the vegetables drain well.
  10. 10. Layer the kohlrabi and carrots alternately in a baking dish (approx. 20 x 30 cm).
  11. 11. Whisk the eggs in a separate bowl.
  12. 12. Stir the quark and sour cream into the eggs.
  13. 13. Add the lemon zest and lemon juice to the mixture.
  14. 14. Stir two tablespoons of the chopped parsley into the quark mixture.
  15. 15. Season the sauce with salt and cayenne pepper to taste.
  16. 16. Pour the sauce evenly over the vegetables in the baking dish.
  17. 17. Preheat the oven to 180 degrees (160 degrees with fan or gas level 2–3).
  18. 18. Bake the casserole for about 15 minutes in the preheated oven.
  19. 19. Meanwhile, wash the thyme and shake it dry.
  20. 20. Pluck the small thyme leaves from the stems.
  21. 21. Mix the breadcrumbs with the thyme leaves and the remaining parsley.
  22. 22. Add the almond paste to the breadcrumb mixture.
  23. 23. Work the mixture with your hands until small crumbs form.
  24. 24. Sprinkle the crumbs evenly over the casserole.
  25. 25. Bake the casserole for another 20 minutes until the crust is golden brown.

Nutrition per serving