Preparation
Wash and peel the kohlrabi and carrots. Cut the kohlrabi into pieces and the carrots into thin slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000077/000077_step_1_M.jpg)
Wash and shake dry the rosemary. Peel and dice the onion.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000077/000077_step_2_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000077/000077_step_3_M.jpg)
Add the pimento, rosemary and stock. Simmer over a medium heat for 10-12 minutes. Remove from the heat and cool slightly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000077/000077_step_4_M.jpg)
Meanwhile, mix together the curd, eggs, milk, salt, pepper and herbs.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000077/000077_step_5_M.jpg)
Fold the kohlrabi and carrots into the curd mixture. Pour into an ovenproof dish and bake in a preheated oven at 180°C (160°C fan, gas 4).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000077/000077_step_6_M.jpg)
Meanwhile, toast the sunflower seeds in a dry non-stick pan until golden brown. Scatter over the casserole and serve.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000077/000077_step_7_M.jpg)