Fine spring ragout

Name: Fine spring ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 2 Kohlrabis (about 400 g each); 500 g Carrots; 7-10 Tbsp Salt; 250 g mixed minced meat; 1 Onion; 1 egg (size M); 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 300 g Mushrooms; 400 ml Milk; 1 (62,5 g) Corner herb processed cheese (60 % fat in dry matter); 2-3 TABLESPOONS sauce thickener; 1/2 Pot of chervil; 1/2 bunch Parsley; 1 hard-boiled egg

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
2 Kohlrabis (about 400 g each)
500 g Carrots
7-10 Tbsp Salt
250 g mixed minced meat
1 Onion
1 egg (size M)
7-10 Tbsp Pepper
2 TABLESPOONS Oil
300 g Mushrooms
400 ml Milk
1 (62,5 g) Corner herb processed cheese (60 % fat in dry matter)
2-3 TABLESPOONS sauce thickener
1/2 Pot of chervil
1/2 bunch Parsley
1 hard-boiled egg

Directions

1
Soak the rolls in plenty of water. Clean, peel and cut the kohlrabi and carrots into pieces. Cook in salt water for 10-12 minutes. Drain and collect the cooking water.
2
In the meantime, squeeze the bread well and put it in a bowl together with the mince. Peel and finely chop the onion. Add egg and onion to the minced meat, season with salt and pepper and knead well.
3
Form little meatballs. Heat the oil in a pan and fry the meatballs in it at medium heat for 10-12 minutes until golden brown all around. Remove and keep warm. In the meantime, clean the mushrooms, wash them if necessary and cut them in half or quarters.
4
Fry in the frying fat for 2-3 minutes. Remove from the pan. Deglaze frying fat with milk and 100 ml cooking water and bring to the boil. Add melted cheese and let it melt. Bind with sauce thickener and bring to the boil again.
5
Wash chervil and parsley, dab dry, pluck leaves from the stalk and chop finely. Add to the sauce. Season to taste with salt and pepper. Add vegetables and meatballs and warm up again briefly.
6
Peel, quarter and finely chop the egg. Sprinkle over the ragout. Arrange the ragout on plates. Serve sprinkled with chervil as desired.