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Mettklößchen in a bed of kohlrabi

updated

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Ingredients for 4 servings:

  • 3 m.-large kohlrabi
  • 600 g potatoes
  • 500 g minced meat
  • 1 cup of cream
  • 1 tsp vegetable stock powder
  • some nutmeg, freshly grated
  • salt and pepper
  • Butter for frying
  • some cornstarch

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

hearty stew

Peel the kohlrabi and potatoes and dice them. Sauté both in a saucepan with a little butter. Cover with water and simmer. Form the minced meat into meatballs and add them. Add half a cup of cream, vegetable stock, salt, and pepper, and simmer for another 25 minutes. Add the rest of the cream. Mix the cornstarch with cold water and thicken the dish until it has the consistency of a cream soup, perhaps a bit more runny. Serve with a little grated nutmeg.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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