Kohlrabi and Carrots Casserole

Summary

Ingredients

• 800 g kohlrabi
• 200 g carrot (s)
• 6 tablespoon oil
• 250 ml meat broth
• 100 g onion (s)
• 1 clove garlic
• 50 g bacon, raw smoked streaky
• 500 g minced meat, (mixed)
• 30 g tomato paste
• 1 tablespoon herbs, chopped (parsley, chives, basil)
• 100 g cheese (Alläutaler), diced
• salt
• pepper

For the sauce:

• 20 g butter
• 20 g flour
• 125 ml milk
• 100 g cheese (rated Alläu tallower)
• salt
• pepper
• 1 tablespoon parsley, chopped

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Instructions

1. Remove the leaves from the kohlrabi. Peel the tubers and cut into 1/2 cm thick sticks. Peel the carrots and cut them into 1/2 cm thick sticks. Heat 4 tablespoons of oil in an appropriately sized saucepan and add the kohlrabi and carrot sticks, sauté briefly and pour the meat stock over them.
2. Steam the vegetables over a medium heat for 4-5 minutes, then remove from the heat and drain over a sieve - set the stock aside.
3. Peel and finely chop the onions and garlic. Sweat the onion and garlic cubes in the remaining oil, cut the bacon into very small cubes and add to the onions.
4. Add the minced meat and fry briefly over high heat, stirring constantly.
5. Then add the tomato paste and 1/8 l of the collected vegetable stock, season everything with salt, pepper and the herbs, cook for 3-4 minutes. Fold in the cheese cubes and pour the meat mixture into a greased casserole dish, sprinkle the kohlrabi and carrots on top.
6. Cook a bechamel sauce from the butter, flour, milk, salt and pepper and finally stir in the cheese. Spread the sauce over the casserole.
7. Bake in the preheated oven at 200 ° C on the lower rack for about 30 minutes.
8. Serve sprinkled with parsley.