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Ali
Fried kohlrabi with cardamom and goat's cheese
A tasty recipe. The vegetarian starter contains the following ingredients: fresh-chive (25 g), crème fraîche, fresh goat's cheese (eg Bettine blanc), freshly ground pepper, watercress (a 75 g), extra virgin olive oil, potato starch (or cornstarch), powdered sugar, ground cardamom , kohlrabi and butter.
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Ingredients
Directions
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Cut chives, keep 8 sprits separate. Fry in a bowl of crème fraîche with fork with soft goat's cheese. Stir in chives and season to taste with salt and freshly ground pepper. Remove hard stalks from watercress. In a bowl of watercress, scoop with oil, pinch of salt and freshly ground pepper.
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Potato starch, powdered sugar, cardamom, 1/2 tsp salt and mspunt freshly ground pepper with 2-3 t water to stir batter, as thick as yoghurt. Kernrabi's peel and cut or plan into thin slices. Heat butter in two frying pans with non-stick coating. Half the slices of kohlrabi quickly through batter or cover with a brush with batter.
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Lay slices of kohlrabi on top of each other in two frying pans, in the form of a small, open circle ('wreath'). Kohlrabi on medium heat in 10 min. Golden brown baking and (for example with lid) gently turn half way. Distribute watercress over hot plates. Carefully drink cabbage cacao biscuits on watercress. Drain excess fat with kitchen paper and keep warm under aluminum foil. Bake 2 more cookies.
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Using two dessertspoons dipped in hot water, make 4 oval bread rolls ('quenelles') of goat's cheese mixture. Place balls of goat's cheese in the middle of each cabbage ribs and garnish with sprits of chives.
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Nutrition
290Calories
Sodium24% DV575mg
Fat37% DV24g
Protein12% DV6g
Carbs4% DV11g
Fiber24% DV6g
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