Kohlrabi vegetables with fried sausage dumplings
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 1 kg Kohlrabi
- 7-10 Tbsp Salt
- 750 g Potatoes
- 4 TABLESPOONS Oil
- 4 fine uncooked veal sausage (à approx. 100 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Whipped cream
- 1-2 Herbaceous plants (garden herbs)
- 2-3 TABLESPOONS sauce thickener
- 7-10 Tbsp Parsley, dill and tomato
Directions
- 1
Peel, wash and cut the kohlrabi into sticks and cook in 1/2 litre of boiling salted water for about 15 minutes. In the meantime, peel and wash the potatoes and cut them into large pieces. Heat 1 tablespoon of oil in a pan. Press the sausage mixture into small dumplings from the skin into the hot fat and fry them all around for 5 minutes and take them out. Put the rest of the oil in the pan and heat it up. Fry the potatoes for 15 minutes. Season with salt and pepper.
- 2
Add cream and herb rings to the kohlrabi and bring to the boil. Stir in sauce thickener, bring to the boil again. Add the meatballs. Season to taste with salt and pepper. Arrange the kohlrabi vegetables with the potatoes on plates. Garnish with parsley, dill and tomato
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