John Myers
Kohlrabi and Potato Mince Casserole
The perfect kohlrabi and potato mince casserole recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat
- 750 g Kohlrabi fresh
- 800 g Waxy potatoes
- 1 liter Meat broth instant
- 40 g Butter
- 40 g Flour
- 200 g Cream 30% fat
- 200 Milliliters Milk 3.8
- 200 g Gauda rubbed
- 1 Red peppers
- Kohlrabi green
- Salt and pepper
- Nutmeg
- Peel the potato and kohlrabi and cut into thin slices. In a saucepan, cook the potatoes and kohlrabi slices with water and the meat stock for about 5 minutes until al dente. Now pour everything off and collect the liquid. Fry the minced meat in a pan with a little oil and season well with salt and pepper. Melt the butter in a saucepan and stir in the flour to make a roux.
- Add the cream and milk, stirring constantly, and bring to the boil. If the sauce becomes too thick, dilute it with the collected liquid. Now season everything well with salt, pepper and nutmeg. Put half of the potatoes and the kohlrabi slices in the prepared casserole dish and distribute them. Spread the minced meat over it and spread the other half of the potato and kohlrabi slices on top.
- Clean the peppers and cut into pieces. Finely chop the green kohlrabi and spread both over the top. Spread the sauce evenly on top. Finally sprinkle the Gauda over it. Place the casserole in the oven preheated to 180 degrees and bake for about 30 minutes.
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