John Myers
Contents
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Ingredients
For the meatballs:
- Salt
- 2 Kohlrabi
- 2 tsp Vegetable broth powder
- 500 g Mixed minced meat
- 1 Onion
- 1 Egg
- 1 tbsp Frozen chives
- 1 tbsp Frozen parsley
- 1 tbsp Ajvar mild
- 1 tbsp Herb mustard
- Salt, colored pepper from the mill
- 1 tsp Sweet paprika powder
- 80 g Emmental diced, approx. 16 pieces
- 2 tbsp Vegetable oil
For the sauce:
- 1 Onion
- 3 Discs Black Forest ham
- 40 g Leek
- 3,5 tbsp Butter
- 3,5 tbsp Wheat flour
- 800 ml Kohlrabi cooking water
- 200 g Cream
- Juice of 1/2 lime
- 2 tbsp Herb mustard
- Salt, colored pepper
- 1 good pinch Cayenne pepper
- 0,5 tsp Sweet paprika powder
- 1 tbsp Frozen parsley
- 0,5 tsp Dried chervil
- 0,5 tsp Dried tarragon
For gratinating:
- 100 g Grated Emmental
Aside from that:
- 2 sheet Kitchen roll to degrease the meatballs
Instructions
- Peel the potatoes and kohlrabi. Cut the kohlrabi into small sticks. Boil the potatoes in salted water, kohlrabi in the vegetable broth until al dente (a good 800 ml of water with 2 teaspoons of vegetable broth powder). Drain both, collect 800 ml of the kohlrabi boiling water. Let the potatoes evaporate.
- For meatballs, peel and dice the onion. Knead the minced meat, onion, egg, chives, parsley, ajvar, herb mustard, salt, colored pepper and paprika powder to a smooth mass. Shape about 16 meatballs out of this and fill them with a piece of Emmental (works best if you flatten the minced meat in portions, place the cheese on top and then coat it with the meat). Make sure that the meatballs do not have any cracks or holes, otherwise the cheese will run out during frying.
- Preheat the oven to 200 degrees (top and bottom heat). Heat the oil in a pan and fry the meatballs in it until they are browned. Take out and let drain a little on paper towels.
- For the sauce, peel the onion, clean the leek and rinse thoroughly. Cut both into cubes just like the ham. Heat the butter in a saucepan and fry everything in it for about 5 minutes. Add the flour and sweat while stirring constantly. Then gradually pour in the kohlrabi cooking water and the cream, stirring continuously. Stir in the lime juice and herb mustard. Season with salt, colored pepper, cayenne pepper and paprika powder and season to taste. Let simmer for about 5 minutes on a low flame.
- In the meantime, cut the potatoes into slices and layer them in a large baking dish. Spread the kohlrabi on top, then place the meatballs on top. Stir the parsley, chervil and tarragon into the sauce, then distribute the sauce evenly over the casserole. Finally, sprinkle with the grated cheese. Bake in the middle of the oven for about 45 minutes until the cheese is nicely browned. Take out of the oven and serve - a fresh salad of your choice tastes good with it - we had cucumber salad. Have fun trying it out, it was delicious!
Nutrition
Serving: 100gCalories: 201kcalCarbohydrates: 11gProtein: 7.7gFat: 14g
