Mini chef
Utensils
Apron
Frying pan
Knife
Plate
Spatula
Tablespoon
Teaspoon
Whisk
Cutting board
deep plate
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
For the crumb coating
Preheat the oven to 60°C, warm the platter and plates.
Peel the kohlrabi, cut into slices approx. 5 mm thick, season. Empty the flour into a shallow dish. Beat the egg in a deep bowl and place the breadcrumbs in a shallow bowl. Toss the kohlrabi slices in the flour in batches, shake off the excess flour, dip them in the egg and then the breadcrumbs. Press firmly on the crumb coating.
To fry
Heat the clarified butter in a non-stick frying pan, reduce the heat. Fry the kohlrabi in batches for approx. 7 mins. on each side, keep warm.
Dip
Finely chop the parsley, add to the quark, mix together and season. Serve the kohlrabi with the dip.
| Serve with: | Leaf salad |
|---|
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