Meatballs with kohlrabi-carrot-vegetables in chervil cream

Name: Meatballs with kohlrabi-carrot-vegetables in chervil cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 2 Onions; 500 g mixed mince; 2 TEASPOONS Mustard; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 (approx. 400 g) Carrots; 1 large kohlrabi; 1 TEASPOON Vegetable broth (instant); 250 g Long grain rice; 2 TABLESPOONS Oil; 2 TABLESPOONS Butter; 2 TABLESPOONS Flour; 1/4 l Milk; 2-3 TABLESPOONS Lemon juice; 1 potty Chervil

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
2 Onions
500 g mixed mince
2 TEASPOONS Mustard
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 (approx. 400 g) Carrots
1 large kohlrabi
1 TEASPOON Vegetable broth (instant)
250 g Long grain rice
2 TABLESPOONS Oil
2 TABLESPOONS Butter
2 TABLESPOONS Flour
1/4 l Milk
2-3 TABLESPOONS Lemon juice
1 potty Chervil

Directions

1
Soak the buns. Peel and finely chop the onions. Knead minced meat, onions, mustard, egg and squeezed out roll. Season with about 1 tsp salt and about 1/2 tsp pepper. Form 4 meatballs from the minced meat mixture.
2
Peel and wash the vegetables. Cut carrots lengthwise in half and cut into pieces. Halve kohlrabi and cut into thin slices. Boil both covered in 1/4 l water with broth and cook for about 8 minutes.
3
Cook rice in 1/2 l boiling salted water according to package instructions.
4
Heat the oil in a frying pan. Fry the meatballs in it over medium heat for 8-10 minutes on each side.
5
Drain the vegetables and collect the vegetable water. Heat butter in a pot. Dust with flour and briefly sauté lightly. Deglaze with vegetable water and milk while stirring. Bring to the boil and simmer for about 5 minutes.
6
Season with salt, pepper, 1 pinch of sugar and lemon juice.
7
Heat the vegetables in the sauce. Wash chervil, shake dry, pluck off leaves and stir in. Arrange everything.