Leek mince pan with yoghurt dip

Name: Leek mince pan with yoghurt dip
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Leek sticks (leek; approx. 400 g); 2-3 (approx. 750 g) Kohlrabi w. green; 2 TABLESPOONS Sunflower seeds; 1 TABLESPOON Oil; 300 g Beefsteak mince (Tatar); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cayenne pepper; 2 TEASPOONS Vegetable broth; 300 g Skimmed milk yoghurt; 100 g low-fat cream cheese (5 % fat absolute); 200 g Baguette

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Leek sticks (leek; approx. 400 g)
2-3 (approx. 750 g) Kohlrabi w. green
2 TABLESPOONS Sunflower seeds
1 TABLESPOON Oil
300 g Beefsteak mince (Tatar)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cayenne pepper
2 TEASPOONS Vegetable broth
300 g Skimmed milk yoghurt
100 g low-fat cream cheese (5 % fat absolute)
200 g Baguette

Directions

1
Clean, wash and cut the leek into rings. Cut off some young kohlrabi leaves, wash, dab dry and put aside. Peel, wash and cut kohlrabi into sticks. Roast sunflower seeds in a large coated pan without fat until golden brown and take them out.
2
2 Heat the oil in a frying pan. Fry the minced meat crumbs in it while turning. Season with salt and pepper and remove. Sauté the kohlrabi and leek in the frying fat. Season with salt and pepper. Add minced meat again.
3
Pour 400 ml of water. Bring to the boil, stir in broth and simmer covered for about 5 minutes. Fold in sunflower seeds. Season to taste with salt and cayenne pepper.
4
Chop 3 kohlrabigrün. Mix yoghurt, cream cheese and kohlrabigrün. Season to taste with salt and pepper. Arrange the chopping pan with a blob of yoghurt on each. Add baguette and the rest of the yoghurt.