Baked wild garlic, minced beef, potato and kohlrabi casserole

Ingredients for 2 servings:

• 250 g minced beef
• 175 g potatoes, net
• 110 g kohlrabi, net
• 1 shallot(s), alternatively regular onion
• 4 cloves garlic
• 1 egg(s)
• 30 g wild garlic, fresh
• 6 g ginger, fresh, net
• 4 tbsp breadcrumbs
• 1 tbsp crème fraîche
• Sea salt, from the mill
• Pepper, colorful, from the mill
• 60 g cheese, grated, Emmental 45%
• Fat, for the casserole dish

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

easily enough for 2 people

Grease a baking dish. Peel the potatoes and grate them into the dish, then season with pepper. Place the minced meat in a large bowl. Peel the shallot, dice it, and add it to the minced meat. Peel the garlic, finely dice it, and add it to the minced meat. Add the egg to the bowl. Wash the wild garlic, shake it dry, roll the leaves, cut them into fine strips, chop the stalks, and add everything to the minced meat. Finely chop the ginger and add it to the minced meat. Add the breadcrumbs to the bowl as well. Knead the mixture thoroughly—this works wonderfully with disposable gloves—season generously, and pour it onto the potatoes in the dish. Preheat the oven to 200°C (top/bottom heat). Spread crème fraîche over the minced meat with a spoon. Peel the kohlrabi, remove any woody bits, halve it, grate it onto the minced meat, and season with a little pepper. Finally, sprinkle everything with cheese and bake on the middle rack of the oven for 30 minutes. Then reduce the heat to 150°C (392°F) for another 30 minutes. Now it can be served.