Medium Difficulty
25 Min Preparation Time
Step: 1 / 7

Wash and peel the kohlrabi and carrots. Cut the kohlrabi into pieces and the carrots into thin slices.

Step: 2 / 7

Wash and shake dry the rosemary. Peel and dice the onion.

Step: 3 / 7

Heat the rapeseed oil in a pan and saute the onion over a medium heat until softened. Add the kohlrabi and carrots and fry for another 2 minutes.

Step: 4 / 7

Add the allspice, rosemary and stock. Simmer over a medium heat for 10-12 minutes. Remove from the heat and cool slightly.

Step: 5 / 7

Meanwhile, mix together the quark, eggs, milk, salt, pepper and herbs.

Step: 6 / 7

Fold the kohlrabi and carrots into the quark mixture. Pour into an ovenproof dish and bake in a preheated oven at 180°C (160°C fan, gas 4).

Step: 7 / 7

Meanwhile, toast the sunflower seeds in a dry non-stick pan until golden brown. Scatter over the casserole and serve.

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