Meatballs with feta, carrots, kohlrabi and mushroom sauce

Ingredients for 4 servings:

• 1 kohlrabi
• 4 carrots
• 1 can corn (340 g), undrained
• 1 can mushrooms (340 g), not drained
• 500 g minced meat
• 1 pack of feta cheese
• 1 m.-sized onion(s)
• 4 cloves garlic
• 1 tsp caraway seeds
• 1 stale bread roll, soaked in water
• 100 ml Cremefine
• 2 tbsp flour
• 1 tbsp butter
• 1 tbsp mustard
• salt and pepper
• lemon juice
• 4 sprigs of parsley
• 400 g potatoes
• salt water
• 1 egg(s)
• e.g. breadcrumbs

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash and trim the kohlrabi and carrots. Peel and finely dice the onions, and peel and finely chop the garlic. Place the prepared vegetables, except the onion, and the corn in a large pot and cover with water until just tender. Cook until al dente. Add half of the Cremefine and season with salt and pepper to taste. Add 2 cloves of garlic, bring back to a boil, and add 1 teaspoon of flour and vegetable stock, if desired. Next, place the minced meat in a large bowl, add the mustard, 1 egg, caraway seeds, the soaked bread roll, the onion, and the remaining garlic, and mix well. Season with salt and pepper. Form the mixture into small meatballs, top each with two cubes of feta cheese, and coat in breadcrumbs. Melt 1 tablespoon of butter in a non-stick pan and fry the meatballs for about 10 minutes on each side. Remove from the pan and keep warm. Meanwhile, boil the peeled potatoes in salted water. Then, add 2 tablespoons of flour to the pan used to cook the meatballs, add the mushrooms and their liquid, and bring to a boil. Season with salt, pepper, and lemon juice. Add the remaining Cremefine and add enough warm water to reach the desired consistency. Season again. Drain the potatoes and arrange them on plates with the meatballs and vegetables. Pour the sauce over the top and serve sprinkled with parsley.