Kohlrabi potato ragout
easy
50 mins
50 mins
Ingredients
- 750 g Kohlrabi
- 750 g Potatoes
- 7-10 Tbsp Salt
- 1 TEASPOON clear broth (instant)
- 40 g Butter or margarine
- 40 g Flour
- 3/8 l Milk
- 1 collar fresh chervil
- 100 g Cream processed cheese preparation (50 % fat)
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 1-2 TABLESPOONS Oil
- 400 g blanched veal sausages
Directions
- 1
Peel and wash the kohlrabi and potatoes. Dice potatoes, halve kohlrabi and cut into slices. Cook in boiling salted water for about 10 minutes. Pour onto a sieve and collect the cooking water.
- 2
Measure out 3/8 litres and mix with broth. Heat the fat in a saucepan and sauté the flour in it. Add stock and milk while stirring, bring to the boil and simmer for a few minutes. In the meantime, pluck off some leaves from the chervil to sprinkle on.
- 3
Coarsely chop the remaining chervil and add to the sauce. Add cheese and mix well. Puree the sauce and season to taste with salt, pepper and nutmeg. Add the kohlrabi and potatoes to the hot sauce and warm them up.
- 4
Heat the oil in a pan. Press the sausage meat in small balls from the sausage skin into the hot oil. Fry until golden brown and add to the ragout. Wed
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