Frikadellen with Kohlrabi Vegetables

Ingredients

• 600 g kohlrabi
• 2 tbsp butter
• 100 ml Vegetable broth
• 1 onion
• 20 g butter
• 1 stale roll
• 2 tbsp freshly chopped parsley
• 1 tsp dried marjoram
• 1 tbsp sharp mustard
• 1 egg
• 600 g mixed ground meat
• Salt
• black pepper (freshly ground)
• vegetable oil (for frying)
• 150 ml Heavy Cream
• nutmeg
• lemon zest
• chili flakes

Instructions

1. 1.

   Peel the kohlrabi, halve and slice. Finely chop the greens (reserve some leaves for garnish). Sauté the kohlrabi briefly in hot butter, season with salt, then deglaze with broth. Cover and gently steam for about 15 minutes.

2. 2.

   For the patties, peel and finely dice the onion; sauté until translucent in butter. Soak the roll in lukewarm water. Combine the onion, parsley, drained roll, marjoram, mustard, and egg in a bowl with the ground meat. Season with salt and pepper. Shape into 8 patties and fry in hot oil for 3–4 minutes per side until golden brown.

3. 3.

   Arrange the cooked kohlrabi on warmed plates, pour the cream over the broth, season with salt and nutmeg, then briefly whisk to froth. Add the chopped greens and drizzle over the kohlrabi slices. Place the patties on top and garnish with reserved green leaves, lemon zest, and chili flakes before serving.