Kohlrabi Cutlet with Carrot Dip

For the kohlrabi cutlets with carrot dip, peel and coarsely grate the carrots. Mix with sour cream and parsley. Season the carrot dip with salt, pepper, lemon juice, hot paprika powder and a pinch of sugar and set aside.

Peel kohlrabi, cut into four slices about 1cm thick and blanch in boiling salted water for 4-5 minutes. Remove with a skimmer, place in a colander, rinse with cold water and drain well.

Season the kohlrabi slices on both sides with salt and pepper. Put flour, whisked and lightly salted organic egg and breadcrumbs mixed with ground almonds in three different plates.

Roll the kohlrabi cutlets one by one first in flour, then in the egg, lastly in the almond breadcrumbs. Press the breadcrumbs down a little. Heat plenty of clarified butter in a deep frying pan and fry the breaded kohlrabi cutlets on both sides over a low flame until golden brown.

Remove the kohlrabi cutlets from the pan and drain on kitchen paper. To serve, place two kohlrabi cutlets on plates, place some carrot dip next to them and serve the kohlrabi cutlets with carrot dip.

Preparation Tip:

As a side dish to the spicy kohlrabi cutlets with carrot dip are suitable both potato salad and fries, mixed or leaf salad.

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