Fried kohlrabi with cardamom and goat's cheese

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.

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.

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.

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.