Kohlrabi-Kartoffel-Bällchen

Ingredients

• 2 Kohlrabi (optional with greens)
• 3–4 medium mostly waxy potatoes
• 1 onion
• 2 stalks dill
• 2 Eggs
• Salt
• white pepper (freshly ground)
• 1 tbsp potato starch
• 100 g panko breadcrumbs
• 2 l vegetable oil (for frying)
• 50 g butter
• 1 tbsp flour (Type 550)
• 500 ml vegetable stock
• 100 ml heavy cream
• 1 tbsp coarse spicy mustard
• 50 g small pickled capers (with caper brine)
• Salt
• white pepper (freshly ground)
• 1 onion
• 1 Garlic clove
• 2 tbsp white wine vinegar
• smoked salt (without flavorings)
• Salt
• white pepper (freshly ground)
• 1 pinch sugar
• 0.25 bunch flat-leaf parsley
• 0.25 bunch chives
• 100 ml Rapeseed oil
• 1 head lettuce

Instructions

1. 1.

   For the balls, peel, grate and mix kohlrabi and potatoes. Peel the onion and finely dice it. Rinse the dill, dry it and chop finely.

2. 2.

   Add eggs, onions, dill, a pinch of salt and pepper as well as potato starch to the kohlrabi-potato mixture, stir well and shape into balls. Coat with panko breadcrumbs and fry in a pot with cooking oil.

3. 3.

   For the sauce melt butter in a pot and let it brown slightly. Add wheat flour and sauté. Deglaze with vegetable stock and cream, stirring vigorously. Add mustard, capers, caper brine and a pinch of salt and pepper; simmer for about 5 minutes. If desired, finely chop kohlrabi leaves and add to the sauce.

4. 4.

   For the salad pour 300 ml cold water into a tall measuring cup. Peel the onion, dice it very finely and add to the water. Peel the garlic clove and press it into the water. Add white wine vinegar, smoked salt, salt, pepper and sugar; whisk with a hand mixer until frothy. Rinse parsley and chives, dry them, chop finely and add to the dressing; mix well. Add rapeseed oil and whip vigorously for about 1½ minutes until milky and no fat globules remain. Adjust seasoning as desired.

5. 5.

   Wash and dry the lettuce head. Give the dressing a quick stir and pour over the salad.

6. 6.

   Arrange kohlrabi balls with sauce in bowls and serve with the salad.