🍽️ Cress Waffles with Creamy Kohlrabi

Name: Cress Waffles with Creamy Kohlrabi
Total time: 30 min
Yield: 4 servings
Ingredients: butter 100 g; eggs 3 pcs; cress bed 1 pcs; milk 200 ml; wheat flour, Type 405 250 g; baking powder 1 tsp; salt 0.5 tsp; kohlrabi 5 pcs; spring onions 1 bunch; rapeseed oil 2 tbsp; pepper, black ground pinch; vegetable broth 150 ml; whipping cream 200 g

522 kcal · 30 min · 4 servings

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Ingredients

butter 100 g
eggs 3 pcs
cress bed 1 pcs
milk 200 ml
wheat flour, Type 405 250 g
baking powder 1 tsp
salt 0.5 tsp
kohlrabi 5 pcs
spring onions 1 bunch
rapeseed oil 2 tbsp
pepper, black ground pinch
vegetable broth 150 ml
whipping cream 200 g

Instructions

1. Melt the butter in a pot and let it cool down. Separate the eggs and chop the cress roughly.
2. Whip the egg whites stiff in a bowl using a hand mixer and whisk.
3. In another bowl, mix the milk, egg yolks, cress, and cooled butter well. Stir in the flour, baking powder, and salt. Gently fold in the egg whites and let the batter rest covered.
4. Peel the kohlrabi, remove firmer parts if necessary, and cut into cubes. Wash the spring onions, pat dry, trim the root ends, and slice into thin rings.
5. Heat 2 tablespoons of oil in a pan over high heat and sauté the kohlrabi for about 3 minutes. Then add the spring onions, season, and deglaze with broth and cream. Simmer over medium heat for approx. 8 minutes.
6. Bake about 8 waffles from the batter in a greased waffle iron. Serve the cress waffles with the creamy kohlrabi. Enjoy your meal!

Nutrition per serving

kcal: 522
Protein: 14 g · Fett/Fat: 34 g · Carbs: 43 g