Meatballs with kohlrabi cream
- Soak the bread roll in lukewarm water in a covered bowl.
- Peel and halve the onions and, with the measuring beaker in place, chop finely in the blender jug with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug and, if necessary, repeat the previous step. Use the spatula to scrape the pieces down the inside of the blender jug. Squeeze the bread roll out well and add to the remaining meatball ingredients in the blender jug. With the measuring beaker in place, mix everything for 45 seconds/speed setting 3. Decant the mixture and with damp hands shape it into 10 meatballs. Clean the blender jug thoroughly.
- Wash and peel the kohlrabis and cut into 1-cm dice. Pour 1 litre of water into the blender jug and add 1 teaspoon of salt. Attach the cooking pot and add the diced kohlrabi. With the measuring beaker in place, cook with the steamer button/15 minutes. Remove the cooking pot holding the kohlrabi.
- Decant the cooking fluid, measure out 300 ml and return it to the blender jug. Add the butter in pieces, flour, cream at room temperature, lemon juice and 2 pinches of pepper and, with the measuring beaker in place, mix for 10 seconds/speed setting 9. Then, with the measuring beaker in place, cook for 5 minutes/100 °C/speed setting 3. Season to taste with salt and pepper and, with the measuring beaker in place, stir for 10 seconds/speed setting 3.
- Add the kohlrabi to the sauce in the blender jug and, with the measuring beaker in place, mix with the reverse button /10 seconds/speed setting 1.
- Heat a little fat in a frying pan and fry the meatballs on all sides until crispy. Serve the meatballs with the kohrabi cream.
If you don’t have any day-old bread to hand, you can use 3 tablespoons of breadcrumbs instead. Simply add them to the remaining meatball ingredients and 1–2 tablespoons of water in the blender jug and continue as specified in the recipe.
Bon appétit with Monsieur Cuisine