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CINDY'S SIMPLE POTATO, KOHLRABI & EGG MEAL
Posted On: 2014-08-05 16:57:32
INGREDIENTS:
2 Kohlrabi
About 500 grams Agria Potatoes
100ml whole milk
50 grams unsalted butter
4 large free-range eggs, at room temperature
Sea salt & freshly ground black pepper
DIRECTIONS:
Preheat the oven at 200 C.
Peel the kohlrabi & cut into pieces, no smaller than a golf ball.
Place in a saucepan, cover with water, add salt & bring to the boil.
Simmer until completely tender, which will take at least 30 minutes.
Drain, return to the hot pan & allow to steam for 5 minutes.
Cook the potatoes in the same way in a seperate pan; they will only need 15-20 minutes.
Drain, return to the hot pan & allow to steam for 5 minutes.
Heat the milk & butter together in a medium pan until hot but not boiling.
Add the drained potatoes & mash to a smooth, soft puree.
Mash the kohlrabi in its own pan, then add it to the potato & mash the two together until you have a soft, fluffy textured mash (it won't be super smooth).
Add salt and pepper as you mash, being generous with the pepper - it's delicious with kohlrabi.
You can either spread all the potato & kohlrabi mash in a large shallow oven dish, or shape into 4 rough, shallow cakes & put them into individual baking dishes.
If the mash is still hot, put it in the oven for 5-10 minutes; if you're reheating it from cold, allow about 15 minutes.
It needs to be piping hot in the middle.
Remove from the oven and use the back of a spoon to create four hollows in the mash.
Carefully break an egg into each hollow.
Return to the oven for 8-10 minutes until the egg whites are set but the yolks still runny.
Add a grinding of black pepper & serve straight away.
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