John Myers
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Casseroles: Creamy Salsify Kohlrabi Casserole with Dill Meatballs
The perfect casseroles: creamy salsify kohlrabi casserole with dill meatballs recipe with a picture and simple step-by-step instructions.
For the vegetables:
- 400 g Salsify fresh
- 2 middle Kohlrabi
- 2 tbsp Freshly squeezed lemon juice
- Salt
- Spring onions fresh
For the meatballs:
- 500 g Mixed minced meat
- 2 Shallots
- 1 Egg
- 1 tbsp Breadcrumbs
- 2 tbsp Mustard medium hot
- 2 tbsp Frozen dill
- 1 tsp Salt
- 0,5 tsp Black pepper
- 1 tsp Sweet paprika powder
- 1 pinch Cayenne pepper
To fry:
- 3 tbsp Vegetable oil
For the sauce:
- 2 tbsp Butter
- 2 Shallots
- 2 Tbsp slightly heaped Wheat flour
- 650 ml Cooking water from the salsify
- 1,5 Tbsp slightly heaped Vegetable broth powder
- 200 g Low fat cream
- Juice of 1/2 lemon
- 1 tsp Mustard medium hot
- Salt, black pepper
- 1 pinch Nutmeg
- 1 tbsp Frozen dill
Sour cream:
- 200 g Sour cream
- 2 tbsp Vegetable broth
- Black pepper
For the crust:
- 6 Tbsp slightly heaped Breadcrumbs
- 1 Tbsp slightly heaped Parmesan cheese
- 1 Tbsp slightly heaped Roasted onions
- 2 Tbsp slightly heaped Ground almonds
- 50 g Butter
Aside from that:
- 1 Few Disposable gloves
- 2 sheet Kitchen roll to degrease the meatballs
- Brush off the salsify, rinse, clean and peel them thoroughly (make sure to wear disposable gloves, the salsify juice is very sticky). Cut into pieces approx. 2-3 cm long. Immediately place in a bowl with water and lemon juice, otherwise the roots will discolour. Clean, peel and wash the kohlrabi, then cut into small cubes. Finely chop the shallots, clean and wash the spring onions, then cut into rings. Put both aside.
- For the black salsify and the kohlrabi, bring two pots of salted water to a boil. Cook the salsify for about 20 minutes and the kohlrabi for about 10 minutes until al dente. Drain both vegetables, collecting 650 ml of the boiling water from the black salsify for the sauce. Stir in the vegetable stock powder and set aside.
- For the meatballs, knead the minced meat, half of the chopped shallots, egg, breadcrumbs, mustard, dill and the spices to a smooth mass. Use it to form meatballs about 2 cm in size. Heat the oil in a pan and fry the meatballs until they are browned all over. Preheat the oven to 180 degrees (top and bottom heat).
- In the meantime, heat the butter in a saucepan for the sauce and briefly sauté the remaining shallots. Add the flour and sauté, stirring constantly. Gradually pour in the boiling water for the salsify and the cream, stirring continuously. Add lemon juice and mustard, season with the spices. Let simmer on low heat for about 5 minutes. Finally stir in the dill and remove the pot from the heat.
- Briefly degrease the finished meatballs on paper towels. For the sour cream, stir the sour cream with the vegetable stock until smooth and season with pepper. For the crust, mix the breadcrumbs, Parmesan, fried onions and almonds.
- Layer the black roots and kohlrabi in a large baking dish and spread the spring onion rings over it. Place meatballs on top of the vegetables, then pour the sauce over them so that everything is covered. Spread the sour cream on top in blobs and smooth out a little. Scatter the breadcrumb mixture over it and spread the flakes of butter on top. Bake in the oven for about 35-40 minutes on the middle rack, until the crust is nicely browned.
- We also had boiled potatoes, it was really delicious, and it was worth the effort. There is sure to be again very soon, even if peeling the salsify is a bit laborious and time-consuming.
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