AUSGEBACKENE  KÄSEWÜRFEL  auf  KOHLRABI-RAGOUT

Diced Cheese with Kohlrabi Ragout

1 egg
50 ml vegetable soup (cube)
400 g gouda- or edam cheese
4 kohlrabi
1/2 tsp. marjoram (dried)
1 tbsp. parsley (chopped)
4 tbsp. breadcrumbs
lemon juice
1 onion
salt, pepper, oil

 

 

Remove leaves from kohlrabi, peel and dice them. Peel and chop onion. Fry onion in a pan until translucent. Add kohlrabi cubes and fry stew them awhile. Season with salt, pepper and marjoram. Add beef stock and let all simmer about 15 minutes. Add parsley and season with some lemon juice.
Cut cheese into 2 cm cubes. Toss them in scrambled egg, then in breadcrumbs and fry them in oil. Cover ragout with cheese cubes and serve.

 

      
     
 

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