Kohlrabi and carrot casserole

Ingredients for 4 servings:

• 800 g kohlrabi
• 200 g carrot(s)
• 6 tbsp oil
• 250 ml meat broth
• 100 g onion(s)
• 1 clove(s) garlic
• 50 g bacon, raw smoked streaky
• 500 g minced meat (mixed)
• 30 g tomato paste
• 1 tbsp herbs, chopped (parsley, chives, basil)
• 100 g cheese (Allgäutaler), diced
• Salt
• pepper
• 20 g butter
• 20 g flour
• 125 ml milk
• 100 g cheese (grated Allgäutaler)
• Salt
• pepper
• 1 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the leaves from the kohlrabi. Peel the bulbs and cut into 1/2 cm thick sticks. Peel the carrots and also cut them into 1/2 cm thick sticks. Heat 4 tablespoons of oil in a large saucepan and add the kohlrabi and carrot sticks, sauté briefly, and then pour over the meat broth. Sauté the vegetables over medium heat for 4-5 minutes, then remove from the heat and drain through a sieve. Set the broth aside. Peel and finely chop the onions and garlic. Lightly sauté the diced onions and garlic in the remaining oil, dice the bacon into very small pieces and add to the onions. Add the ground meat and fry briefly over high heat, stirring constantly. Then add the tomato paste and 1/8 l of the reserved vegetable broth, season everything with salt, pepper, and the herbs, and sauté for 3-4 minutes. Fold in the cheese cubes and pour the meat mixture into a greased casserole dish, then arrange the kohlrabi and carrots on top. Make a béchamel sauce with the butter, flour, milk, salt, and pepper, then stir in the cheese. Spread the sauce over the casserole. Bake in a preheated oven at 200°C on the bottom rack for about 30 minutes. Sprinkle with parsley and serve.