(*) As main course, double number as entrée Clean kohlrabi generously from the peel, leaving the small leaves on the head. Cut horizontal slices of 3 mm thickness, blanch in plenty of boiling salted water for about 2 minutes. Lift out, rinse in cold water. Drain.
Clean chanterelles with damp kitchen roll, renew cut at base of stem. Either shower with water or bathe briefly in water to which the juice of a lemon has been added. Drain.
Foam butter, fry mushrooms briefly, add shallot cubes. Heat until all the escaping juice has boiled away. Season with salt, pepper and nutmeg. Pour in the heavy cream and reduce until the sauce thickens. Add plenty of chopped prezzemolo.
Dressing: Warm the veal stock a tiny bit. Reassemble the kohlrabi with the individual blanched layers. Omit every other layer and replace it with egg sponges and a tiny bit of sauce. Top the kohlrabi with the leafy top. Add the balsamic vinegar to the veal stock form. Put some egg sponge sauce around the lasagna form, drizzle a few drops of the seasoned veal stock. Serve everything on the spot.
(**) How to recognize kohlrabi and egg sponges of the first quality.
Kohlrabi: The fresher the kohlrabi is used, the less it smells during cooking. The smaller its tuber, the more tender it cooks – provided that it is gros
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