Baked Kohlrabi and Carrot Casserole with Cheese and Chervil
- 3 Kohlrabi
- 3 carrots
- 500 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 2 Tbsps lemon juice
- freshly ground peppers
- 100 grams grated Gouda (or Emmentaler)
- 2 eggs
- 1 generous pinch Nutmeg
- vegetable oil (for the baking dish)
- 1 bunch Chervil
- 125 grams Mozzarella
- 2 Tbsps Sunflower seed (or pine nuts)
- Chervil (for garnish)
Peel kohlrabi, rinse and cut into equal, approximately 1 cm (approximately 1/2-inch) thick slices. Chop delicate leaves. Cook Cook the kohlrabi slices about 8 minutes in the broth, remove, rinse with cold water and drain.
Peel the carrots and slice lengthwise into thin slices. Cook in the broth for 2 minutes, remove, rinse in cold water and drain.
Cook broth until reduced to 250 ml (approximately 1 cup), mix in the cream and season with lemon juice and pepper. Add the grated cheese, remove from heat and stir to melt. Let cool slightly, whisk in the eggs and season with nutmeg. Rinse the chervil, shake dry, put some leaves aside for garnish and finely chop the rest. Fold into the cheese mixture and season to taste.
Coat a large baking dish with oil. Preheat the oven to 200°C (approximately 400°F) convection.
Arrange the carrot strips on the bottom of the dish and sprinkle with a few spoons of cheese sauce. Layer in kohlrabi slices and pour the rest of the sauce over the vegetables. Bake in a preheated oven on the middle rack for about 20 minutes.
Meanwhile, cut the mozzarella into slices. Spread slices over the casserole and sprinkle with sunflower seeds. Bake until golden brown. Serve garnished with chervil and kohlrabi leaves.