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🍽️ Kohlrabi with creamy basil sauce and pan-fried cutlets

685 kcal · 30 min · 4 portions

Ingrédients

• 500 g kohlrabi (2 large bulbs)
• salt
• 40 g butter
• 25 g flour
• kohlrabi cooking water
• milk
• 1 cup (200 g) whipping cream
• pepper from the mill
• freshly grated nutmeg
• 1 bunch basil
• 1 yolk (M)
• 30 g chopped walnuts
• 600 g pork cutlet (4 pork cutlets)
• 1 tbsp oil

Préparation

1. 1. Wash the kohlrabi and set aside a few leaves from the greens.
2. 2. Peel the bulb and cut it into thick sticks.
3. 3. Cook the kohlrabi sticks in 3/8 liter of lightly salted water for 8 to 10 minutes until tender.
4. 4. Melt the butter in a pot and toast the flour briefly in it.
5. 5. Drain the kohlrabi and save the cooking water.
6. 6. Deglaze the roux with the kohlrabi water, milk, and cream.
7. 7. Let the sauce simmer for 2 to 3 minutes.
8. 8. Season the sauce with salt, pepper, and nutmeg.
9. 9. Add the cooked kohlrabi to the sauce.
10. 10. Pluck the basil leaves from the stems.
11. 11. Reserve some whole leaves for garnish.
12. 12. Roughly chop the remaining basil.
13. 13. Whisk the egg yolk with 3 tablespoons of lukewarm water.
14. 14. Remove the pot from the heat.
15. 15. Stir the egg yolk-water mixture into the sauce to thicken it (temper).
16. 16. Stir in the walnuts and the chopped basil.
17. 17. Season the cutlets with salt and pepper.
18. 18. Heat the oil in a non-stick pan.
19. 19. Fry the cutlets for approx. 4 minutes per side until golden brown.
20. 20. Plate the cutlets together with the kohlrabi mixture.
21. 21. Garnish the dish with the reserved basil leaves and serve.

Nutrition par portion

• kcal: 685
• Protein: 39 g · Fett/Fat: 48 g · Carbs: 18 g