Spring has sprung also in Denmark now – finally, I must say! I spent yesterday afternoon outside in the sun with some friends enjoying the view on the beautiful Copenhagen lakes and it almost felt like summer 🙂 Well okay, the woolen coats may be interpreted as contrary evidence, but I swear I could smelling a barbecue on the way home. And if that does not imply summer is coming, then I don’t know.
Since I moved to Denmark, I have not eaten kohlrabi, apparently it is a rather German vegetable. (Even though there actually is a Danish (and English) word for it, it is still well renown by its German name.) So when I stumbled upon some bulbs of kohlrabi at a store, I remembered that I had once seen kohlrabi schnitzel somewhere, so I wanted to give it a try. I must say the taste was quite mild, so maybe their taste could come out better if you eat them just by themselves, but I liked the sandwiches as well 🙂
Ingredients (yields 2 sandwiches):
1/2 cube of instant vegetable broth
1 tbsp chopped chives
3-5 tbsp bread crumbs
2 sandwich bread rolls
2 tbsp creme fraiche
1 tsp chopped chives
1 tsp mustard
Cucumber, radishes, cherry tomatoes, lettuce, onions
Peel the kohlrabi and remove the ends. Cut it into thick slices of about 1 cm. Bring water to the boil in a sauce pan and dissolve the instant vegetable broth in it. Cook the kohlrabi slices for about 4-5 minutes, then quench with cold water. Carefully dry with a kitchen towel and put aside on a plate. Mix the egg together with the chives and brush it on the kohlrabi slices. When you have brushed them from one side sprinkle them with bread crumbs until they are fully covered. Turn them around and repeat the procedure with egg and bread crumbs. Heat up 2 tbsp of oil in a frying pan and fry the schnitzels until they are golden brown from both sides. Let rest on some paper kitchen towel to soak the excess oil.
Mix creme fraiche and 1 tsp of chives and season with salt and pepper. Cut the bread rolls open and spread the creme fraiche on them. Wash the sandwich vegetables and cut them into thin slices. Build the sandwich after your taste and spread a bit of mustard on each schnitzel.
Tip: You can also eat these delicious schnitzels together with mashed potatoes and some fresh salad aside.