Kohlrabi and potato stew in curry and parsley sauce with meatballs and radish and onion topping

Ingredients for 4 servings:

• 800 g potatoes, mainly waxy
• 1 large kohlrabi
• 1 tbsp salt, for the cooking water
• 50 g butter
• 30 g flour
• 200 ml cooking water
• 500 ml milk
• 1 tsp, leveled nutmeg powder
• 2 tsp, leveled curry powder
• 1 tsp, heaped ginger powder
• 1 tbsp white wine vinegar
• ½ bunch curly parsley
• 2 tbsp chervil, dried
• 1 pinch(s) of sugar
• e.g. salt and pepper
• 15 g butter
• 2 small onions
• 1 small bunch of radishes
• 1 tbsp, heaped breadcrumbs
• 2 tsp miso paste, dark
• 2 tbsp water
• 4 meatballs, 125 g each
• some parsley for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

For the meatballs, either choose a great recipe here on Chefkoch or, if you’re in a hurry, buy ready-made ones and fry them. Peel and dice the potatoes and kohlrabi. Chop the parsley. Peel and dice the onions. Wash and dice the radishes. Place the potato and kohlrabi cubes in a saucepan, just cover with water, and bring to a boil with the lid on. Add the salt, cover, and cook for about 10-12 minutes, or until tender. Drain the vegetables, reserving the cooking water specified in the recipe. This will form the base seasoning for the sauce, so add plenty of salt beforehand. Make a roux in a saucepan. Briefly heat the butter until foamy, remove the pan from the heat, sprinkle in the flour, and stir vigorously, ideally with a flat whisk, until a smooth paste is formed. Return the pan to the stove over medium heat and sauté the roux briefly, but do not let it brown. Now add the reserved cooking water and the milk one after the other, stirring vigorously to prevent clumping. Only add enough milk until the sauce is nice and creamy. Depending on the starch content of the potatoes, more or less starch will have transferred to the cooking water, which helps to thicken the sauce. Season the sauce with nutmeg, curry powder, and ginger powder and simmer for about 5-7 minutes to remove the flour taste. If the sauce becomes too thick while simmering, add a little more milk. In the meantime, prepare the radish and onion topping. To do this, foam the butter in a pan, then sauté the radish and onion mixture for about 3 minutes, until the onions begin to brown. Add the breadcrumbs to bind the fat. Continue frying the vegetables for a short while, then stir in the miso paste and shortly after deglaze with a small amount of water. Now add the white wine vinegar, parsley, chervil, and sugar to the saucepan and stir everything together. Season generously with salt and pepper. Add the potatoes and kohlrabi and heat briefly. To serve, place the sliced ​​meatballs on top of the potato and kohlrabi mixture and spread the radish and onion topping over the top. Garnish with parsley.