for 4 person

Vegetables

400 g	potato waxy
500 g	kohlrabi

Gratin

200 g	single cream for sauces
2 dl	full-cream milk
130 g	grated Sbrinz
1 tbsp	thyme leaf
2	garlic clove
1 tsp	salt
a little	pepper

Medallions

1 tbsp	clarified butter
8	pork medallion (each approx. 70 g)
½ tsp	salt
a little	pepper

1 bunch	parsley
40 g	butter, soft
2 tbsp	ground hazelnuts
2 tbsp	breadcrumbs

How it's done

Vegetables

Peel and thinly slice the potatoes and kohlrabi, layer in the prepared dish.

Gratin

Whisk together the single cream, milk and cheese. Remove the thyme leaves, add to the sauce, press in the garlic, season. Pour the sauce over the vegetables.

Bake for approx. 45 mins. in the centre of an oven preheated to 180°C. Remove the gratin from the oven, turn the heat up to 200°C.

Medallions

Heat the clarified butter in a frying pan. Brown the meat in batches for approx. 1 min. on each side, remove and season.

Finely chop the parsley. Mix the butter with the parsley, nuts and breadcrumbs.

Spread the mixture over the medallions and press down gently.

Finish cooking

Place the medallions on a baking tray lined with baking paper, place the gratin on the tray alongside the meat. Cook together for approx. 15 mins.

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