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🍽️ Kohlrabi-Carrot Gratin with Fresh Herb Quark

524 kcal · 30 min · 4 servings

Ingredients

• 300 g Carrots (3 Carrots)
• 300 g Kohlrabi (1 Kohlrabi)
• 50 g Onions (1 Onion)
• 1 sprig Rosemary
• 1 tbsp Rapeseed oil
• 2 Allspice berries
• 50 ml Vegetable broth
• 2 Eggs
• 250 g Quark (40 % Fat)
• 5 tbsp Milk (3.5 % Fat)
• 50 g Italian herbs (frozen, 1 pack)
• Salt
• Pepper
• 30 g Sunflower seeds (2 tbsp)

Instructions

1. 1. Wash the carrots and kohlrabi thoroughly.
2. 2. Peel the carrots and kohlrabi.
3. 3. Slice the carrots into thin rounds.
4. 4. Cut the kohlrabi into small sticks.
5. 5. Peel the onion.
6. 6. Dice the onion into small cubes.
7. 7. Rinse the rosemary under running water.
8. 8. Shake the rosemary dry.
9. 9. Heat the rapeseed oil in a pot.
10. 10. Sauté the onion cubes until translucent over medium heat.
11. 11. Add the carrots and kohlrabi to the onions.
12. 12. Sauté the vegetables for about 2 minutes.
13. 13. Add the rosemary, allspice, and vegetable broth.
14. 14. Cook everything over medium heat for 10 to 12 minutes.
15. 15. Remove the pot from the heat.
16. 16. Let the vegetable mixture cool down slightly.
17. 17. Take a bowl.
18. 18. Whisk the eggs, quark, milk, and herbs in the bowl.
19. 19. Season the quark mixture with salt and pepper.
20. 20. Preheat the oven.
21. 21. Set the oven temperature to 180 °C.
22. 22. If using fan-assisted heat, set 160 °C.
23. 23. If using gas, set level 2–3.
24. 24. Fold the sautéed vegetables into the quark-egg mixture.
25. 25. Pour the mixture into a baking dish.
26. 26. Smooth the surface.
27. 27. Place the baking dish on the middle rack.
28. 28. Bake the gratin for about 25 minutes.
29. 29. Heat a non-stick pan.
30. 30. Toast the sunflower seeds until golden brown.
31. 31. Sprinkle the toasted seeds over the finished gratin.
32. 32. Serve the dish.

Nutrition per serving

• kcal: 524
• Protein: 30 g · Fett/Fat: 32 g · Carbs: 28 g