Minced Roast with Kohlrabi and Egg Mushroom Salad

Have fun preparing this mushroom dish!

For the minced roast, soak white bread in milk. Peel onion and cut into very small cubes. Rinse zucchino and bell bell pepper and remove the stem. Remove seeds from peppers and cut both into 1/2 cm cubes. Bring mushrooms to boil in a small amount of water, swell for 10 min. Drain, squeeze and chop coarsely. Fry vegetable cubes in oil over medium heat for 1 minute, add mushrooms and garlic and sweat briefly. Stir veal sausage meat with whipping cream until smooth. Put the chicken meat through a meat grinder.

Squeeze the white bread, mix with minced meat, veal sausage meat and eggs, chicken meat, mustard and the steamed vegetables to make a compact mixture. Season well with marjoram, cayenne pepper and salt and stir in cheese and parsley.

Preheat the oven to 140 degrees Celsius. Form two-thirds of the quantity into a narrow loaf 3 cm high on an oiled baking sheet. Flatten the surface slightly. Spread the candied tomatoes evenly on top and cover with the remaining quantity. Shape into a narrow mince roast and smooth with wet hands. Bake the roast at 140 degrees Celsius for about 20 to 25 min, then increase the heat to 160 degrees Celsius for a good 10 min more.

For the leaf salad, hard quail eggs in 4 min, rinse, remove shell and cut in half lengthwise. Remove kohlrabi from peel, cut ho

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