Kohlrabi rice with minced meat

Ingredients for 2 servings:

• 250 g minced meat
• 1 cup rice , large cup
• 1 kohlrabi
• ½ liter broth
• possibly milk
• e.g. cream cheese or sour cream or cream
• possibly parsley
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

simply

First, fry the ground meat in oil. Before, or during, cut the kohlrabi into small, fairly thin pieces—this will cook it faster. When the ground meat is cooked, add the cup of rice. In this case, “cup” means one of the large “cups”! Then add the kohlrabi and pour in the half liter of broth. Add a little more milk if desired. Cook the rice and kohlrabi until tender; there should still be a little liquid left at the end; if not, simply add more water. Thicken with cream cheese, sour cream, heavy cream, or whatever else you have in the fridge (great for leftovers!) until creamy. Adjust the amount to your liking. Season with salt and pepper, and if you like, garnish with parsley. The great thing about this recipe is that it’s very easy to make in larger batches, it doesn’t take long, and you can even get the kids to eat vegetables. Just cook the kohlrabi until it’s very soft. It’s guaranteed to work; I ate it myself as a child. Furthermore, as already mentioned, it is ideal for using up leftover dairy products.