This recipe brings together tender kohlrabi and sweet carrots simmered to perfection in a delicate, creamy vegetable sauce.
Ingredients:
1 kg (35.33 oz) mainly waxy potatoes
salt
3 kohlrabi (or turnips)
1 carrot
1 onion
10 g (0.33 oz) chives
2 tbsp vegan butter
100 ml (0.4 cup) vegan cooking cream
salt
pepper
nutmeg
500 g (17.66 oz) vegan (fresh) mince
2 onions
10 g (0.33 oz) fresh parsley
2 tbsp mustard
1 tsp sweet paprika powder
salt
pepper
vegetable oil for frying
Directions:
Peel the potatoes, cut into wedges and place in a pan. Cover with cold water, season with salt and bring to a boil once. Then cook over medium heat for approximately 20 minutes until they are done. Drain them.
In the meantime, peel the kohlrabi (or turnips), halve and slice. Peel the carrot and also cut into slices. Finely dice the onions for the vegetables and meatballs and chop the chives and parsley.
Melt the vegan butter in a small pan and sauté the diced onions for the vegetables until translucent. Add the kohlrabi and carrot, season with salt and pepper. Add the vegan cream and steam the covered vegetables for approximately 10 minutes until they are softer but still slightly firm to the bite. Then, add the remaining tablespoon of vegan butter and the finely chopped chives. Season again with salt and pepper and keep the vegetables warm over a low heat.
While the vegetables and potatoes are simmering, prepare the vegan meatballs. To do this, mix the vegan mince with the remaining diced onion, chopped parsley, mustard, paprika powder, salt and pepper in a bowl.Shape the mixture into four to six vegan meatballs.
Heat the vegetable oil in a pan and fry the vegan meatballs until they are well browned on both sides.
Serve the meatballs with the granny vegetables and boiled potatoes and sprinkle with fresh chives or parsley, if desired.
