Grünkernküchle with Kohlrabi Vegetables

Soak the gruel in water for one night. Bring the vegetable soup to a boil in a saucepan, add the grits and cook for 10 minutes. If the grits have not been soaked before, simmer them for 30 min. at low temperature in the clear soup until the grits are soft. The softer they are, the better. Drain off remaining liquid, spread the cooked grains evenly on a baking sheet with a kitchen towel to cool, dry, then transfer to a large enough bowl.

Peel and chop the shallots and fry them in a frying pan with 1 tbsp of olive oil. Add the eggs, shallots, the grated cheese and parsley to the grümkern form and mix everything together well. Season with nutmeg, pepper and salt, form into meatballs and fry in a frying pan with olive oil until golden brown on both sides.

Rinse and peel the kohlrabi and cut into strips. In a saucepan, heat butter add kohlrabi, sprinkle with sugar and caramelize. Extinguish with vegetable soup and steam covered for approx. 10 min until tender. Rinse parsley, shake dry and chop. Season vegetables with salt, pepper and a pinch of nutmeg and sprinkle with parsley.

Tip: A quark dip goes equally well with the Grünkernküchle. Mix 150 g of low-fat quark, 70 ml of milk and 1 tbsp of olive oil, stir in a diced tomato and finely chopped chives.

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