Meatballs with kohlrabi-carrot-vegetables in chervil cream

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
4 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 Bread roll (from the previous day)
  • 2 Onions
  • 500 g mixed mince
  • 2 TEASPOONS Mustard
  • 1 Egg
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 4 (approx. 400 g) Carrots
  • 1 large kohlrabi
  • 1 TEASPOON Vegetable broth (instant)
  • 250 g Long grain rice
  • 2 TABLESPOONS Oil
  • 2 TABLESPOONS Butter
  • 2 TABLESPOONS Flour
  • 1/4 l Milk
  • 2-3 TABLESPOONS Lemon juice
  • 1 potty Chervil

Directions

  1. 1

    Soak the buns. Peel and finely chop the onions. Knead minced meat, onions, mustard, egg and squeezed out roll. Season with about 1 tsp salt and about 1/2 tsp pepper. Form 4 meatballs from the minced meat mixture.

  2. 2

    Peel and wash the vegetables. Cut carrots lengthwise in half and cut into pieces. Halve kohlrabi and cut into thin slices. Boil both covered in 1/4 l water with broth and cook for about 8 minutes.

  3. 3

    Cook rice in 1/2 l boiling salted water according to package instructions.

  4. 4

    Heat the oil in a frying pan. Fry the meatballs in it over medium heat for 8-10 minutes on each side.

  5. 5

    Drain the vegetables and collect the vegetable water. Heat butter in a pot. Dust with flour and briefly sauté lightly. Deglaze with vegetable water and milk while stirring. Bring to the boil and simmer for about 5 minutes.

  6. 6

    Season with salt, pepper, 1 pinch of sugar and lemon juice.

  7. 7

    Heat the vegetables in the sauce. Wash chervil, shake dry, pluck off leaves and stir in. Arrange everything.

Nutrition Facts

KCAL
820 kcal
CARBS
73 g
FATS
39 g
PROTEINS
38 g