Name: Crispy Kohlrabi Schnitzel with Parsley Potatoes for Families
Total time: 45 min
Yield: 4

This dish is a wonderful vegetarian alternative to classic meat schnitzel and is very popular with many children from the age of three. From around one year of age, children can join in with normal family meals, and mild, bite-sized foods are great for awakening their curiosity for new flavors. The mild, slightly sweet kohlrabi provides valuable vitamins, while the wonderfully crispy coating invites little explorers to take a bite. It is a thoroughly cozy family meal that everyone can enjoy together at the table. The preparation is also a lot of fun, especially when children watch the breading process or even help out a little.

Ingredients (for 2 to 3 portions)

1 large kohlrabi (organic if possible)
400 g waxy potatoes
2 eggs
50 g flour (e.g., spelt or all-purpose flour)
100 g breadcrumbs
3 tbsp canola or sunflower oil
1 small bunch of fresh parsley
1 tsp mild vegetable broth powder (unsalted)
A small pinch of salt and pepper (fine in moderation for kids 3 and up)

Preparation

Wash the potatoes thoroughly, peel them, and cut them into bite-sized pieces. Boil them in lightly salted water for about 15 to 20 minutes until they can be easily pierced with a fork.
Peel the kohlrabi generously, remove any woody parts, and cut the bulb into slices about 1 cm thick.
Pre-cook the kohlrabi slices in boiling water or gently in a steamer for 8 to 10 minutes until they are tender but firm to the bite. Then drain them well so the breading adheres better later.
Set up a breading station: place the flour in a deep plate, whisk the eggs in a second plate with a fork, and pour the breadcrumbs into a third plate.
Coat the kohlrabi slices one by one first in the flour, then dip them through the egg, and finally roll them in the breadcrumbs until they are well covered on all sides.
Heat the canola oil in a large pan. Fry the breaded slices over medium heat on both sides for about 4 to 5 minutes until golden brown and crispy.
Finely chop the parsley. Drain the cooked potatoes, let the steam evaporate briefly, and toss them with the fresh parsley in a pot.
Let the dish cool down a bit before serving. Always test the temperature before your child takes the first bite, as the inside of the schnitzel is often still very hot.

Variations & Tips

Different vegetables: Instead of kohlrabi, thick slices of celery root, zucchini, or even softly cooked pumpkin work beautifully for this recipe. This makes it easy to bring variety to the plate.
Storage: Leftover schnitzels can be kept covered in the fridge for up to two days. Freezing the cooked schnitzels is possible, although the breading often becomes a bit soft when thawed. You can easily crisp them up again in the oven.
Adjusting texture: For younger siblings, you can simply cook the kohlrabi a little longer to make it completely soft. You can skip the breading entirely for the little ones and offer the vegetable plain.
Family tip: Adults can refine their portion right at the table with a squeeze of fresh lemon juice, fresh herbs, and a little more salt or pepper.
Dip pairings: A mild herb quark, a dollop of plain yogurt, or a homemade tomato dip make a perfect accompaniment for the crispy pieces.

Allergy & Safety Information

This recipe contains eggs and gluten (flour, breadcrumbs). Wheat and eggs are among the most common triggers for food allergies in children. Always introduce new ingredients one at a time and in small amounts to easily monitor for any reactions.

Ensure that young children sit upright while eating and are never left unattended. If you have any uncertainties about nutrition or potential allergies, it is best to speak with your pediatrician.

Nutritional Note

Kohlrabi is rich in vitamin C and provides valuable fiber for good digestion. The potatoes offer long-lasting energy through complex carbohydrates, while the egg contributes important protein. This combination supports growth and provides strength for active afternoons.

Ingredients (for 2 to 3 portions)

1 large kohlrabi (organic if possible)

400 g waxy potatoes

2 eggs

50 g flour (e.g., spelt or all-purpose flour)

100 g breadcrumbs

3 tbsp canola or sunflower oil

1 small bunch of fresh parsley

1 tsp mild vegetable broth powder (unsalted)

A small pinch of salt and pepper (fine in moderation for kids 3 and up)

Preparation

Wash the potatoes thoroughly, peel them, and cut them into bite-sized pieces. Boil them in lightly salted water for about 15 to 20 minutes until they can be easily pierced with a fork.

Peel the kohlrabi generously, remove any woody parts, and cut the bulb into slices about 1 cm thick.

Pre-cook the kohlrabi slices in boiling water or gently in a steamer for 8 to 10 minutes until they are tender but firm to the bite. Then drain them well so the breading adheres better later.

Set up a breading station: place the flour in a deep plate, whisk the eggs in a second plate with a fork, and pour the breadcrumbs into a third plate.

Coat the kohlrabi slices one by one first in the flour, then dip them through the egg, and finally roll them in the breadcrumbs until they are well covered on all sides.

Heat the canola oil in a large pan. Fry the breaded slices over medium heat on both sides for about 4 to 5 minutes until golden brown and crispy.

Finely chop the parsley. Drain the cooked potatoes, let the steam evaporate briefly, and toss them with the fresh parsley in a pot.

Let the dish cool down a bit before serving. Always test the temperature before your child takes the first bite, as the inside of the schnitzel is often still very hot.

Variations & Tips

Different vegetables: Instead of kohlrabi, thick slices of celery root, zucchini, or even softly cooked pumpkin work beautifully for this recipe. This makes it easy to bring variety to the plate.

Storage: Leftover schnitzels can be kept covered in the fridge for up to two days. Freezing the cooked schnitzels is possible, although the breading often becomes a bit soft when thawed. You can easily crisp them up again in the oven.

Adjusting texture: For younger siblings, you can simply cook the kohlrabi a little longer to make it completely soft. You can skip the breading entirely for the little ones and offer the vegetable plain.

Family tip: Adults can refine their portion right at the table with a squeeze of fresh lemon juice, fresh herbs, and a little more salt or pepper.

Dip pairings: A mild herb quark, a dollop of plain yogurt, or a homemade tomato dip make a perfect accompaniment for the crispy pieces.

Allergy & Safety Information

Ensure that young children sit upright while eating and are never left unattended. If you have any uncertainties about nutrition or potential allergies, it is best to speak with your pediatrician.