Vegetable ragout with minced meat

Ingredients for 5 servings:

• 600 g cauliflower
• 280 g potatoes, waxy
• 400 g kohlrabi with leaves
• 600 g carrot(s)
• 150 g kale, ready to cook
• 2 tsp vegetable stock powder, e.g. Frugola
• 400 g minced beef
• 1 large onion(s), red
• ½ bunch parsley
• ¾ cup crème fraîche
• 60 g shepherd’s cheese or feta
• some herbal salt or salt
• some chili flakes
• some pepper

Instructions

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

low carb, also vegetarian possible

Prepare a large pot with a lid. Add the vegetables to the pot in the following order: Peel and dice the potatoes. Peel the carrots and cut into half slices. Peel and dice the kohlrabi, then chop the leaves. Wash the cauliflower and divide it into small florets. Sprinkle 2 teaspoons of vegetable stock powder over it. Layer the chopped, ready-to-cook kale on top. Fill with water to about 2 cm below the vegetables. Cover and bring everything to a boil. Simmer gently for about 10-15 minutes, depending on the size of the vegetables. In the meantime, peel and dice the onion. Fry with the minced meat without adding any fat. When the vegetables are ready, drain and reserve about half of the vegetable stock (you can reuse it for a soup) and add the minced meat to the vegetables. Stir in the crème fraîche and seasonings, and season to taste. Wash the parsley and chop it finely, including the stalks. Dice the feta very finely. Add the parsley and cheese to the pot and mix everything well. This will feed 4-5 people. Tips: The ragout also tastes great reheated, so it’s easy to prepare or store in a cool, dry place. If you don’t like feta cheese or feta, you can also use processed cheese or cream cheese. If you want a vegetarian option, you can simply omit the meat or replace it with tofu or something similar. My vegetarian meatballs (recipe in the German language) also work well here. But then it’s no longer truly low-carb.