Carrot and kohlrabi ragout
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 500 g Carrots
- 500 g Kohlrabi
- 3/8 l clear broth (instant)
- 2 TABLESPOONS Oil
- 1 package (300 g) frozen meatballs
- 2 (150 g each) Cup of sour cream
- 1 TABLESPOON Cornstarch
- 2 Egg Yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 pinch Sugar
- 1 package (25 g) frozen basil
Directions
- 1
Peel and wash the carrots and kohlrabi. Quarter the kohlrabi. Cut the vegetables into slices. Boil 1/2 litre water and broth. Add vegetables and cook for about 10 minutes. Heat oil in a pan and fry the meatballs for about 10 minutes, turning occasionally.
- 2
Mix sour cream, cornstarch and egg yolk. Add the sour cream mixture to the vegetables while stirring constantly and bring to the boil briefly. Remove from the heat immediately and season to taste with salt, pepper and sugar.
- 3
Add the meatballs and stir in the basil.
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