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Vegetable casserole with meatballs

updated

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Ingredients for 6 servings:

  • 1 kohlrabi
  • 600 g cauliflower
  • 600 g broccoli
  • 4 carrots
  • 400 g potatoes
  • 100 g sugar snap peas
  • 200 g green beans
  • 500 g minced meat
  • 250 g sour cream
  • 250 ml cream
  • salt and pepper
  • curry powder
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel, wash, quarter, and slice the kohlrabi. Trim, wash, and finely chop the remaining vegetables. Slice the potatoes. Blanch the vegetables and potato slices in salted water for 5 minutes. Drain, let cool slightly, and arrange in a greased casserole dish. Form the minced meat into small dumplings and arrange them on top of the vegetables. Mix the sour cream with the cream, season generously with the spices, and pour over the casserole. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes, stirring once during cooking.

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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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