Sometimes you just don't feel like eating meat or fish, or anything like that. Not because it doesn't taste good, but maybe just because it's a lazy Sunday.
Now my Sunday wasn't exactly lazy (I ploughed through the snow on my bike, just to go to the Christmas market in town, and did a lot of laundry too), but I still didn't feel like eating meat or fish for dinner.
I did want to use one of the kohlrabis I still had in my fridge so I decided to make an oven dish with an almond crumble topping; just to add some more protein.
It tasted really good and wasn't much effort to cook either. I'm definitely going to have my leftovers for breakfast tomorrow!
Italian kohlrabi crumble (serves 2)
- 1 kohlrabi, peeled and grated
- 1 winter carrot, grated
- 1 red onion, chopped
- 2 eggs
- 1 tbsp thyme
- 1 tbsp rosemary
- freshly ground black pepper to taste
- 1 cup almond flour
- 2 1/2 tbsp olive oil
- 1 tbsp mixed Italian herbs, dried (oregano, etc)
1. Preheat oven to 175 degrees Celsius.
2. Put kohlrabi, carrot and onion in a small oven dish and mix.
3. In a bowl, combine eggs, thyme, rosemary and pepper, mix well and pour over kohlrabi.
4. In an other bowl, mix almond flour, oil and Italian herbs until well-combined and it's got a crumbly consistency.
5. Sprinkle crumbles over kohlrabi evenly. Cover with aluminum foil and bake for 30 minutes.
6. Remove foil and bake for another 5 minutes, until browned.
Serve warm and enjoy!