Kasseler leek casserole

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 600 g Potatoes
  • 7-10 Tbsp Salt
  • 1 (approx. 600 g) Kohlrabi
  • 1 Leek (leek; approx. 200 g)
  • 500 g Kasselerkotelett (boneless)
  • 1 TABLESPOON Oil
  • 1 Garlic clove
  • 250 g Schmand
  • 5 Eggs (size M)
  • 100 ml Milk
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Nutmeg
  • 2 Branches of rosemary
  • 20 g Butter or margarine
  • 30 g Breadcrumbs
  • 7-10 Tbsp Grease

Directions

  1. 1

    Peel, wash and roughly dice the potatoes. Cook in salted water for about 10 minutes. Drain and put aside. Peel kohlrabi and cut into sticks. Cook in boiling salted water for 4-5 minutes, drain and quench.

  2. 2

    Clean, wash and halve the leek and cut into wide diagonal strips. Dice the smoked pork. Heat oil in a pan. Fry the meat on all sides until golden brown. Add the leek and fry briefly.

  3. 3

    Mix the potatoes, kohlrabi, leek and celery and place in a greased casserole dish. Peel the garlic and press it through a garlic press. Beat the garlic, sour cream, eggs and milk. Season vigorously with salt, pepper and nutmeg.

  4. 4

    Pour casting over the casserole and cook in the preheated oven (electric cooker: 175 °C gas: level 2) for approx. 40 minutes. Wash the rosemary and dab dry. Pluck the needles and chop finely. Melt the fat in a pan.

  5. 5

    Add breadcrumbs and rosemary, season with salt and pepper. Add to the casserole 10 minutes before the end of the cooking time.

Nutrition Facts

KCAL
660 kcal
CARBS
33 g
FATS
39 g
PROTEINS
44 g