Filled Kohlrabi with Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 kohlrabi
- 250 g minced meat (minced meat) mixed
- 1 small roll (s) or bread roll, dried, cut into cubes
- some Milk
- 1 onion (s), chopped
- 1 bunch parsley, chopped
- 1 teaspoon, heaped spice mixture (vegetable seasoning Vegeta)
- some oil
- pepper
- marjoram
- liter ⅛ cream
- 1 tablespoon corn starch
- 1 clove garlic,
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Scoop out the peeled kohlrabi with a spoon, cook in salted water until soft and place in an ovenproof dish.
- Squeeze the bread roll soaked in milk and add to the minced meat. Sweat the chopped onion with the chopped parsley in oil and add to the meat mixture. Season with marjoram, pepper and half a teaspoon of vegeta. Mix everything well with your hands and pour into the kohlrabi.
- Mix the rest of the Vegeta with 1/4 l water and pour it over the kohlrabi.
- Steam at 180 ° C for about 30 minutes.
- Mix the cream with the corn starch and season with the squeezed garlic and lemon juice. Pour over the kohlrabi and cook for another 15 minutes.
- To save calories, you can also take water or mix instead of cream!
- Boiled potatoes and salad go very well with this!
- A soup can be made very well from the hollowed out remains!
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