Kohlrabi and Pork Chops
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 598 kcal | (28 %) | ||
| Protein | 40.8 g | (42 %) | ||
| Fat | 42.2 g | (36 %) | ||
| Carbohydrates | 15 g | (10 %) |
Ingredients
- Ingredients
- 500 grams Kohlrabi (2 large tubers)
- salt
- 40 grams butter
- 25 grams Pastry flour
- milk
- 1 cup (200 grams, approximately 7 ounces) Whipped cream
- freshly ground pepper
- freshly grated Nutmeg
- 1 handful Basil
- 1 egg yolk
- 30 grams chopped Walnut
- 4 Pork cutlets about 150 grams each (approximately 5 ounces)
- 1 Tbsp vegetable oil
Preparation steps
Peel the kohlrabi and put some of the greens aside. Cut the rest into thick strips. Cook in 3/8 liter of lightly salted water (approximately 1 1/2 cups) for 8-10 minutes.
Heat the butter and flour. Drain the kohlrabi, collecting the cooking water. Add the kohlrabi water to the butter and flour with the milk and cream. Cook for 2-3 minutes. Season with salt, pepper and nutmeg. Add kohlrabi. Pluck the basil leaves from the stems and set a few aside. Chop the rest.
Mix the egg yolks with 3 tablespoons of warm water. Remove the pot from the heat and thicken the sauce with egg yolk. Stir in the walnuts and chopped basil.
Season the chops with salt and pepper. Heat oil in a nonstick skillet and fry the chops 4 minutes per side. Serve with the kohlrabi, garnished with basil and kohlrabi leaves.
