Kohlrabi Casserole

Clean the kohlrabi, remove the peel, rinse and cut into sticks. Melt butter in a saucepan and sauté kohlrabi sticks in it. Add vegetable soup. Bring everything to a boil and cook the kohlrabi in about 10 min. Drain the vegetables in a sieve and collect the cooking water.

Peel and dice the onion. Melt the butter in a frying pan. Heat onion cubes and flour in it while stirring until flour is light yellow. Pour in the kohlrabi cooking water with the milk. Beat well with a whisk, making sure there are no lumps. Allow the sauce to bubble and make about five minutes.

Mix the minced meat with the egg. Season with salt, pepper and a pinch of nutmeg and mix with the sauce. Kohlrabi and meat alternately in a watered clay pot form. Finally, sprinkle with Gouda cheese and butter flakes. Close the clay pot, put it in the cold stove and turn it on to 200 degrees. After 40 minutes, remove the lid and bake the casserole for another 15 minutes.

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