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Casserole with goat cheese and kohlrabi
This oven dish is made in the spring with kohlrabi from Dutch soil.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the kohlrabi and cut into thin slices. Cut the polished potatoes lengthwise into thin slices.
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Bake the bacon in a frying pan with non-stick coating and drain on kitchen paper.
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Remove the coarse twigs from the watercress, leave a few leaves of watercress for garnish and cut the rest fine.
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Cut the tomatoes into thin slices.
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Grease the oven dish. Divide half of the potato over the dish. Make a layer with half of the kohlrabi and half of the bacon.
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Crumble the goat cheese above it and distribute half of the watercress over it. Divide the rest of the potato, kohlrabi and bacon.
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Crumble the goat cheese above it and distribute the rest of the watercress over it. Pour the cream over it and cover with the slices of tomato.
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Drizzle with oil, sprinkle with salt and pepper and bake the oven dish in the middle of the oven for about 1 hour until all vegetables are tender.
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Garnish with the retained watercress. Yummy! .
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Nutrition
635Calories
Sodium28% DV675mg
Fat71% DV46g
Protein46% DV23g
Carbs10% DV29g
Fiber24% DV6g
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