Gluten Free Kohlrabi Cutlets with Potato and Carrot Mash

For the kohlrabi cutlets with potato-carrot mash, first peel the kohlrabi and cut into slices about 1.5 cm thick. Bring water to a boil and cook the kohlrabi slices in it for 10 – 15 minutes (they should still be firm to the bite).

Remove with a skimmer, drain and let cool. Wash, peel and coarsely chop the potatoes and carrots and boil until tender. Drain water, mash with a potato masher and mix in butter and milk until a mash-like consistency.

Season to taste with salt, pepper and nutmeg. While the potatoes and carrots are cooking, prepare 3 shallow bowls: 1 with the almond flour, 1 with 2 beaten eggs, and 1x with the psyllium husk-parmesan mixture.

Salt and pepper the kohlrabi slices on both sides and then alternately coat them in the almond flour, egg and psyllium husk-parmesan mixture.

Press breadcrumbs down a bit and fry kohlrabi slices in hot oil until crispy. Arrange potato-carrot mash together with kohlrabi cutlets on plates and serve immediately.

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