Hearty beef mince and kohlrabi pan

Hearty beef mince and kohlrabi pan with organic beef mince, kohlrabi, red onion, stock, butter, parsley and nutmeg.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 310 kcal per serving
• Protein: 30 g
• Fat: 16 g
• Carbs: 8 g

Ingredients

• 250g organic beef mince
• 150ml strong beef or vegetable stock
• 1 red onion
• 1 kohlrabi
• 1 tbsp organic grass-fed butter
• 1 tbsp flat-leaf parsley
• A little freshly grated nutmeg

Method

You’ll need: frying pan · saucepan · chopping board · knife

1. Peel and finely dice the red onion. Peel the kohlrabi and cut it into small cubes or thin sticks, and chop the parsley.
2. Gently heat the butter in a large frying pan or wide saucepan. Soften the red onion in it until translucent.
3. Add the organic beef mince to the pan and fry until crumbly and browned all over. Season with a little nutmeg.
4. Add the kohlrabi, fry briefly, then pour in the stock. Cook everything over a medium heat until the kohlrabi is soft but still has a little bite.
5. Season the pan to taste and finally fold in the parsley. If needed, let a little more stock reduce so the texture stays nice and hearty.
6. Serve hot, with a little extra parsley on top if you like.

Good to know

A meal like this is instantly comforting. Hearty, warm and on the table without much effort. Just right when you want something straightforward and satisfying.

Swaps

Organic beef mince → organic turkey mince (a little leaner, still plenty of protein); butter → ghee (contains only traces of lactose, can be heated to high temperatures); kohlrabi → cauliflower (contains fibre, mild); beef stock → vegetable stock (a little milder in flavour, vegetarian base).

Allergens

Contains milk from the butter. Go easy on the nutmeg for sensitive children; during pregnancy make sure the mince is well cooked and the stock is prepared hygienically.