For the gratin, peel and halve the garlic. Rub the garlic clove into an ovenproof dish and grease well. Peel and wash the potatoes and slice them finely. Layer the potatoes in a fan shape in the form.
Season each layer of potatoes with salt and pepper, sprinkle with some cheese. Finish with cheese. Season cream with salt, pepper and nutmeg, pour evenly over the potatoes and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
manufacturer) bake for about 45 minutes.
In the meantime clean and peel the kohlrabi and cut them into coarse sticks. Clean and wash spring onions, cut onions into three. Cut the meat diagonally into about 12 slices, tap them thinner between the foils. Season with salt and pepper.
Cover each slice with ham and a piece of spring onion. Roll them up and pin them with wooden skewers. Heat the oil and fry the rolls well all around. Deglaze with wine and stock, bring to the boil.
Stir in cream cheese and let everything simmer covered for about 10 minutes.
Melt butter in a pot. Sauté the kohlrabi in it. Season with salt, pepper and sugar. Add 100 ml water and cook covered for about 8 minutes. Add peas and let simmer open for about 5 minutes.
Wash the chervil and dab dry. Pluck leaves and chop finely, except for something to garnish. Mix chervil and lemon peel with the vegetables, season again. Remove the rolls from the stock and keep warm.
Stir the starch with a little water until smooth, thicken the sauce with it and season to taste. Remove gratin from the oven, cut rolls diagonally in half. Serve the rolls with sauce, vegetables and gratin. Garnish with chervil.