Kohlrabi Carrot Gratin

For the kohlrabi-carrot gratin, peel kohlrabi, quarter and cut into narrow slices. Peel the carrots as well and cut into slices. Slightly heat the whipping cream and milk, season with salt, pepper, 1 pinch of nutmeg and sugar and add the egg.

Layer the carrots and kohlrabi slices alternately in a greased gratin dish and pour the seasoned egg milk over them.

Bake in a hot oven at 200 degrees on the 2nd rack from the top for 25 minutes.

Pluck the parsley and chop coarsely. Roast the pine nuts in a frying pan without fat until brown.

Sprinkle the kohlrabi and carrot gratin with parsley and pine nuts and serve.

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