Summary

Ingredients

• 4 kohlrabi
• 4 carrot (s)
• 400 g minced meat, mixed or round beef
• 500 ml vegetable stock
• 500 g potato (s)
• 2 large onions
• salt and pepper
• 2 tablespoon butter or oil
• 2 egg (s)
• 2 tablespoon breadcrumbs
• parsley
• nutmeg

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Instructions

1. Clean and peel the potatoes, kohlrabi and carrots. Save the tender inner leaves from the kohlrabi. Cut the kohlrabi in sticks - cut the carrots into slices and the potatoes into cubes. Peel and dice the onions, set aside half for the minced meat.
2. Process the minced meat with pepper, salt, onions, the eggs and breadcrumbs into a dough, season with nutmeg and form walnut-sized balls with wet hands, place them on a kitchen board.
3. Heat butter or oil in a large saucepan, sauté the onions, then add the potatoes and sauté with the broth for about 20 minutes. After 10 minutes add the carrots and kohlrabi. Season to taste with salt, nutmeg and pepper and shortly before the end of cooking place the meatballs on the vegetables and let simmer for another 15 minutes over a moderate heat.
4. Serve sprinkled with finely chopped parsley and the chopped inner leaves of the kohlrabi.