Kohlrabi with Fleischküchle
Kohlrabi (cabbage) in a creamy bechamel sauce with Fleischkuechle (German Meat Pie)
Servings: 6 servings
Calories: 600kcal
Ingredients
Kohlrabi
- 3 to 5 Kohlrabi bulbs they can vary in size!
Fleischkuechle
- 5 oz of cubed dry bread
- 1 lb Minced pork-beef mixture
- 1 cup onions chopped (about one smaller onion)
- 1/2 cup Parsley chopped
- 3 Eggs
- Salt and pepper
- Potentially breadcrumbs to adjust the texture
The Sauce
- 4 tbsp butter
- ¼ cup all-purpose flour
- ¼ quart half & half
- 1/2 quart of the cooking water from the kohlrabi
- 1 teaspoon salt or to taste
- ¼ teaspoon freshly grated nutmeg or to taste
Instructions
Kohlrabi and Bechamel Sauce
- Peel the kohlrabi and cut into fries shaped sticks. Boil kohlrabi sticks in salted water (10-15 mins). Drain, saving 1/2 quart of liquid.
- Melt the butter in a pan and make a roux with by adding the flour. Slowly whisk in half & half and reserved cooking water.
- Season with salt and nutmeg.
- Fold kohlrabi into the sauce.
Fleischküchle
- Soak bread in warm water, then squeeze completely dry. Briefly sauté the onions in some oil/butter.
- Mix meat, squeezed bread, egg, onions, parsley, and spices. Add breadcrumbs to adjust texture.
- Form into flat patties. Coat briefly in breadcrumbs.
- Pan-fry in oil/butter until dark brown and crispy (approx. 6 mins per side).
Serving
- Serve both on a plate. Sprinkle fresh chopped parsley as a garnish.
Notes
You can coat the Fleischküchle in the breadcrumbs to give them an even crispier texture!
Serving recommendation: Add a side of salty potatoes!