1 serving Kohlrabi (turnip cabbage)
Spices: salt, pepper, a dash of nutmeg
1 serving rye crisp bread
1 serving egg(s)
Wash, clean and slice the Kohlrabi (turnip cabbage). Blanch in boiling salt water, remove, drain and season with salt, pepper and nutmeg.
Grind the crispbread with a hand blender or kitchen aid to flour and whisk the egg. Season the Kohlrabi slices, cover with egg and rye crisp bread and fry on both sides.
Whisk the remaining egg, salt, pepper and fry to scrambled eggs.
Enjoy your meal!