← All recipes

🍽️ Crispy Kohlrabi and Potato Wedges with Fresh Corn Salad

320 kcal · 30 min · 4 servings

Ingredients

• 400 g firm-cooking potatoes (4 firm-cooking potatoes)
• 400 g small kohlrabi (2 small kohlrabi)
• 3 tbsp olive oil
• salt
• pepper
• 300 g corn (drained weight; can)
• 1 tart apple (e.g. Granny Smith)
• 1 tbsp lemon juice
• 2 gherkins
• 1 onion
• 80 g salad cream (4 tbsp)
• 40 g yogurt (1.5% fat) (2 tbsp)
• chives

Instructions

1. 1. Preheat the oven to 200 degrees (180 degrees with fan or gas mark 3).
2. 2. Peel the potatoes and kohlrabi and wash them thoroughly.
3. 3. Cut the vegetables into wedges.
4. 4. Toss the wedges with oil, salt, and pepper.
5. 5. Line a baking tray with baking paper.
6. 6. Spread the vegetables evenly on the tray.
7. 7. Bake the pieces in the oven for about 35 minutes.
8. 8. Turn the vegetables halfway through the cooking time.
9. 9. Place the corn in a sieve and let it drain.
10. 10. Peel the apple and cut it into quarters.
11. 11. Remove the core from the apple quarters.
12. 12. Cut the apple pieces into very small cubes.
13. 13. Mix the apple cubes with lemon juice.
14. 14. Drain the cucumbers and catch the liquid in a small bowl.
15. 15. Cut the cucumbers into very small cubes.
16. 16. Peel the onion and chop it finely.
17. 17. Stir the yogurt with a little of the reserved cucumber liquid.
18. 18. Season the yogurt mixture with salt and pepper.
19. 19. Fold in the corn, cucumbers, onions, and apples into the yogurt mixture.
20. 20. Spoon the salad into small bowls.
21. 21. Wash the chives and shake them dry.
22. 22. Chop the chives.
23. 23. Sprinkle the chives over the salad.
24. 24. Serve the baked kohlrabi and potato wedges with the salad.
25. 25. Enjoy your meal!

Nutrition per serving

• kcal: 320
• Protein: 8 g · Fett/Fat: 14 g · Carbs: 40 g