Creamy Kohlrabi with Spiced Ground Beef
Finely grated kohlrabi sautéed in butter with cream cheese and light crème fraîche, mixed with well-browned ground beef in tomato – low in carbs and filling.
- 30 min
- 836 kcal / serving
- easy
- Protein
- 49.3 g
- Fat
- 61.3 g
- Carbs
- 19.4 g
Contains: milk, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 large kohlrabi
- 1 onion
- 1 garlic clove
- 20 g butter
- 3 tbsp cream cheese
- 200 g light crème fraîche
- 400 g ground beef
- 2 tbsp tomato paste
- 200 ml beef broth
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp dried thyme
- 1/2 tsp sweet paprika
- Salt, pepper
- 2 sprigs flat-leaf parsley
Method
- Peel and finely dice the onion and garlic. Peel the kohlrabi and grate it finely. Mix the oregano, basil, thyme and paprika in a small bowl.
- Melt the butter in a pan. Sweat the kohlrabi with half of the onion for 4–5 minutes. Season with salt, pepper and half of the spice mix.
- Stir in 2 tbsp of the cream cheese, take the mixture off the heat, transfer it to a bowl and let it cool slightly.
- Brown the ground beef in the pan without extra fat until crumbly. Add the remaining onion and the garlic and season with salt, pepper and the remaining spice mix.
- Briefly toast the tomato paste and deglaze with the broth. Let it reduce until the meat is cooked and hardly any liquid is left in the pan.
- Add the meat to the kohlrabi mixture, add the remaining cream cheese and the crème fraîche and mix well. Serve sprinkled with chopped parsley.
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