Breaded Kohlrabi with Walnut Dip and Mashed Potatoes

Rinse and peel kohlrabi. Remove the delicate green leaves, rinse and set aside. Cut kohlrabi flesh into thick slices (about 5 mm) (approximately 1/4 inch).

Scrub the potatoes thoroughly. Place whole potatoes and the kohlrabi slices in a steamer basket (or colander). Cover and cook over a pot of boiling water until kohlrabi is tender, 8-10 minutes. Remove the kohlrabi slices and continue cooking until potatoes are knife-tender, about 20 minutes more.

Meanwhile, shake dry the kohlrabi greens and chop finely with the walnuts in a mini food processor. Transfer to a small bowl, stir in yogurt and season the dip with salt and pepper.

Season the egg with a little salt and pepper in a deep plate and whisk with a fork.

Dredge the steamed kohlrabi slices in flour, then dip in beaten egg and coat with the oats, pressing firmly to adhere on both sides. 

Heat 4 teaspoons canola oil over medium heat in a large non-stick pan. Fry the kohlrabi slices until crispy and brown on both sides.

Peel the potatoes, place in a bowl and mash coarsely with a potato masher.

Stir in the milk and remaining oil with a wooden spoon. Season with salt, pepper and freshly grated nutmeg.