Ingredients
serves 4
- 100 g of grated spicy Gruyère
- 1 egg
- 2 tbs of cream
- 4 waxy potatoes
- freshly grated nutmeg
- freshly ground black pepper
- 2 kohlrabi, peeled and cut into sticks
- butter
- head lettuce, cress, purslane, and rocket: a handful of each
yoghurt dressing:
- 1 natural yoghurt
- 1 tbs of apple vinegar
- 1 tsp of mustard
- salt and pepper
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Mix the cheese with the egg and cream and allow to stand.
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2 Boil the potatoes; allow to cool and then peel and slice. Spread out on baking paper lining in a baking tin and season with nutmeg. Put some cheese mixture on each slice of potato. Gratinate in the oven, preheated to 220°C. Grind on some black pepper.
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3 In a covered pan, sauté the kohlrabi in butter and a drop of water until soft. Remove the lid and reduce the liquid to a small quantity. Swirl the kohlrabi around in the pan.
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4 Thoroughly mix all the ingredients for the yoghurt dressing.
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5 Serve the potato croutons and the kohlrabi on plates. Dribble the yoghurt dressing on the salad and serve at the same time.
Bon
Appétit
Appétit
