🍽️ Kasseler in Herb Crust with Celery Mash and Kohlrabi

Name: Kasseler in Herb Crust with Celery Mash and Kohlrabi
Total time: 30 min
Yield: 4 servings
Ingredients: celery root 500 g; potatoes, floury 500 g; salt pinch; parsley, fresh 20 g; kohlrabi 2 pcs.; kasseler, in one piece 600 g; oil 2 tbsp; pepper, black ground pinch; cream cheese, plain 100 g; nutmeg, ground pinch

580 kcal · 30 min · 4 servings

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Ingredients

celery root 500 g
potatoes, floury 500 g
salt pinch
parsley, fresh 20 g
kohlrabi 2 pcs.
kasseler, in one piece 600 g
oil 2 tbsp
pepper, black ground pinch
cream cheese, plain 100 g
nutmeg, ground pinch

Instructions

1. Peel the celery and potatoes, cut into cubes and bring to a boil in a pot with salted water. Cover and cook for about 20 minutes.
2. Wash the parsley thoroughly, dry it, pluck the leaves from the stems, chop finely and set aside on a large plate. Wash the kohlrabi, peel it and cut into sticks. Cut the kasseler into thick slices.
3. Heat the oil in a pan over medium heat. Brown the kohlrabi all around for approx. 3 minutes, season with salt and pepper and deglaze with about 100 ml of water. Place the kasseler pieces on the kohlrabi and cover and let cook for about 10 minutes.
4. Drain the celery and potatoes with a lid. Add the cream cheese and mash everything into a puree with a potato masher. Season with nutmeg, salt and pepper.
5. Take the kasseler out of the pan and roll it in the chopped parsley. Serve the kasseler in herb coat together with the celery mash and the kohlrabi. Enjoy your meal!

Nutrition per serving

kcal: 580
Protein: 38 g · Fett/Fat: 25 g · Carbs: 48 g