Kohlrabi and mince pot

Ingredients for 4 servings:

• 1 onion(s)
• 500 g kohlrabi
• 500 g sweet potatoes
• 2 bell peppers, yellow
• 400 g minced meat
• 2 tbsp breadcrumbs
• 1 egg(s)
• 1 tsp mustard
• 1 tbsp pepper paste, alternatively tomato paste
• 2 tbsp olive oil
• 200 ml vegetable stock
• 200 g double cream cheese
• 1 bay leaf
• 1 bunch of parsley
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Peel the onion and cut into small cubes. Peel the kohlrabi and sweet potatoes, wash them, and cut them into sticks. Halve the bell peppers, remove the seeds, wash them, and cut them into pieces. Knead the minced meat with the breadcrumbs, egg, mustard, paprika paste, salt, and pepper. Using moistened hands, form the mixture into walnut-sized balls. Heat the oil in a large pot, sauté the onions, add the vegetables, and cook for 5 minutes, stirring constantly. Season with salt and pepper. Pour in the stock, stir in the cream cheese and bay leaf. Bring to a boil, carefully add the meatballs, and simmer with the lid on for about 15 minutes, stirring gently occasionally. To serve, remove the bay leaf, chop the parsley, and sprinkle it over the stew. Tip: Cook a double batch and freeze! To thaw, heat it in a pot with a little water.