Kohlrabi bake

STEP BY STEP

Let's make something delicious.

1. 01

   Melt the butter in a saucepan. Stir in the flour and cook briefly. Gradually pour in the milk and vegetable stock, stirring constantly. Bring to the boil and simmer for about 6–8 minutes. Season to taste with salt, pepper and nutmeg.

2. 02

   Toast the pumpkin seeds in a dry frying pan. Cut off the kohlrabi leaves, wash and drain them. Peel the kohlrabi and cut into thin slices. Peel the carrots and cut them into thin slices too.

3. 03

   Spread 2/3 of the sauce in a baking dish. Arrange alternating layers of kohlrabi and carrot on top, then scatter over the diced ham.

4. 04

   Preheat the oven to 150 °C fan.

5. 05

   Wash the chervil, shake dry and pick the leaves from the stalks. Blend with the toasted pumpkin seeds, kohlrabi leaves, lemon juice, salt and olive oil to make a pesto.

6. 06

   Spoon some pesto and the remaining sauce over the vegetables. Bake the kohlrabi bake in the preheated oven at 150 °C fan for about 40 minutes.

7. 07

   Serve the kohlrabi bake immediately, with the remaining pesto alongside.