Meat cakes on creamed kohlrabi

Ingredients for 2 servings:

• 1 roll, stale
• 100 ml milk, lukewarm
• ½ bunch parsley
• 1 onion(s)
• 3 tbsp rapeseed oil
• 250 g minced meat, mixed
• 1 egg(s)
• 1 tsp mustard, hot
• 1 garlic clove(s)
• salt and pepper
• 1 tsp paprika powder
• 2 kohlrabi
• 1 onion(s)
• ½ bunch parsley
• 40 g butter
• 30 g flour
• 100 g cream
• 1 tsp vegetable stock powder
• 1 pinch of nutmeg
• 1 pinch(s) of sugar
• 1 tbsp lemon juice

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Soak the bread roll in the lukewarm milk. Rinse and chop the parsley. Peel and finely dice the onions. Sauté half of each in 1 tablespoon of rapeseed oil until translucent, then let cool. Squeeze the bread roll dry and mix with the minced meat, egg, mustard, sautéed onions, parsley, crushed garlic, salt, pepper, and paprika. Rinse the kohlrabi, peel, and cut into sticks. Cook the kohlrabi sticks in salted water for about 10 minutes until al dente. Drain the kohlrabi and measure out 200 ml of the reserved cooking water. Sauté the remaining onion and parsley in the butter until translucent. Add the flour and sauté. Stir in the cream and the kohlrabi cooking water. Add the stock powder, spices, and lemon juice. Form the minced meat mixture into about 4 meatballs and fry them in a pan with the remaining 2 tablespoons of oil. Turn over after about 6 minutes and continue frying. Add the kohlrabi to the cream sauce. Serve the meatballs with the creamed kohlrabi. Serve with potatoes or mashed potatoes.