Kohlrabi Casserole with Meat Sausage

Pepper, nutmeg, salt

Rinse kohlrabi, drain. Remove stems and large green leaves. Put small tender leaves aside. Cut root end of each into small pieces, thinly remove peel from kohlrabi with a small kitchen knife. Halve kohlrabi and cut into narrow slices. Rinse potatoes, remove peel, cut into narrow wedges. Put the prepared vegetables in a microwaveable dish. Pour in one eighth of a liter of clear soup. Cover the dish with a suitable lid or microwave foil. Cook vegetables at 600 watts for 15 minutes. Stir once or twice. Remove the microwave dish and let stand with the cooked vegetables for 10 minutes.

Peel and finely dice onions. Place in a second microwave-safe dish with the fat. Add flour. Sauté without cover at 600 watts for 4 min. Stir once in between.

Put the vegetables in a sieve and drain. Collect the cooking juices and pour into a measuring cup. Fill up to 400 ml with the remaining beef stock and milk.

Add liquid to onions and stir well. Make at 600 watts without cover for 5 min, stirring heartily once.

Remove the skin from the sausage. Cut sausage into slices. Finely chop kohlrabi greens.

Season sauce with pepper, salt, nutmeg, marjoram and juice of one lemon. Fold in kohlrabi greens. Fold in cooked vegetables.

Spread meat sausage evenly on top. Sprinkle with grated cheese. From

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