John Myers
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Blitz-Bouletten with Cream Kohlrabi
The perfect blitz-bouletten with cream kohlrabi recipe with a picture and simple step-by-step instructions.
Meatballs:
- 6 Coarse, raw sausages
- 0,5 Onion red
- Pepper from the grinder
- Breadcrumbs
- Oil for frying
Creamy kohlrabi:
- 800 g Kohlrabi fresh
- 200 ml Milk
- 200 ml Cream
- 100 ml Water
- Salt
- Nutmeg
- Food starch
Meatballs:
- Press the sausage meat out of the intestines and place in a bowl. Peel the onion, cut into small cubes and add to the roast. Pepper well and knead everything. Shape the dough into small (approx. 3-4 cm) meatballs and roll them in the breadcrumbs. Fry in the oil until they have turned color and are nice and crispy. The mixture makes about 11 – 12 small meatballs.
Creamy kohlrabi:
- Peel the cabbage, cut in half if necessary and slice thinly. Put in a larger saucepan, pour in milk, cream and water and season with salt and nutmeg. Bring everything to the boil briefly (observe something, can boil over), then turn the heat down sharply and simmer until the kohlrabi is soft but still slightly firm to the bite. Thicken the cream sauce with a little cornstarch. Determine the amount yourself. The sauce should be thick, but not custard-like. Possibly add the cornstarch little by little.
- There was mashed potatoes with it.
- A lightning dish ………… suitable for families and beginners ……. 😉
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