Minced meat and vegetable pan with sunflower seeds

Ingredients for 2 servings:

• 30 g sunflower seeds
• 250 g minced meat, mixed
• 1 kohlrabi, with leaves
• 1 stalk(s) leek
• 1 tbsp oil
• 50 g mixed herbs (8-, frozen)
• 1 pinch(s) caraway seeds, ground
• 125 ml vegetable broth (instant)
• 100 g cream cheese
• 200 g crème fraîche
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Kohlrabi and leek

Preparation: Cut the kohlrabi into 1 cm thick slices and then into 1 cm thick strips (set the leaves aside). Cut the leek into 1 cm thick rings. Preparation: Toast the sunflower seeds with oil in a pan. Add the minced meat and fry over medium heat. Add the vegetables and sauté. Add the herb mixture and caraway seeds and deglaze with the stock. Stir in the cheese and season with salt and pepper. Simmer everything over medium heat for about 10 minutes until the kohlrabi strips are al dente. Stir occasionally. Meanwhile, finely chop the kohlrabi leaves (about 2 tablespoons). Mix the crème fraîche with the kohlrabi leaves. Season to taste with salt and pepper. Pour the cream mixture directly onto the minced meat or serve separately.