Ingredients for 4 people:
1 roll (from the previous day)
3 kohlrabi (approx. 250 g each)
Salt
1 medium onion
300 g mixed minced meat
1 egg (M)
Pepper
1 level teaspoon medium hot mustard
2 tbsp oil
1 tbsp butter
1 tsp flour
100 g whipped cream
100 g frozen peas
Also:
Kohlrabi leaves for garnish
Preparation:
1. Soak the rolls in cold water. In the meantime, peel the kohlrabi and cut out balls with a melon cutter. Cook the balls in 400 ml salted water for about 15 minutes. Drain and keep the stock. Cook the leftover kohlrabi in the stock for about 20 minutes and purée.
2. Peel and finely dice the onion. Knead ½ onion, a squeezed out bread roll, minced meat and egg. Season with salt, pepper and mustard and form into small balls. Fry in hot oil for approx. 5 minutes over medium heat, turning.
3. Fry the remaining onion cubes in melted butter. Add the flour and and sauté. Add the pureed kohlrabi stock and cream, stirring constantly. Bring to the boil.
Heat the meatballs, peas and cut-out kohlrabi balls in it. Season with salt and pepper to taste. Garnish with fresh kohlrabi leaves. Serve with rice.
Serve with rice.
Preparation time approx. 60 minutes
Nutritional values per portion approx:
Calories: 491
joules: 2057
protein: 27,3
fat: 32,8
Carbohydrates: 23.2 g
(FoodCentrale by ddp images)
