Kohlrabi pottage with yoghurt and turkey balls

Ingredients

• 280 g Kohlrabi
• 15 g Oat flour
• 30 g Greek yogurt, low fat
• 1/2 tsp Oilve oil
• 1 pinch Salt
• 0.1 g Black pepper, ground
• 20 g Parsley, fresh
• 100 g Turkey breast
• 1/2 pcs Egg
• 20 g Brown rice
• 10 g Onion
• 0.5 g Majoram, dried

Method

1. Clean and dice the kohlrabi and boil it in enough water to cover it, season with salt and pepper.
2. When the kohlrabi is cooked, make the thickener: fry the wholemeal flour in the oil, add a little cold water and stir until smooth.
3. Add the thickener to the boiling stock, stirring constantly.
4. Add the milk and stir continuously to thicken the stock.
5. If it proves too thin, you can thicken it further by blending some of the kohlrabi.
6. At the end, sprinkle fresh parsley into the stock and bring to the boil once more.
7. To make the turkey dumplings, mix the minced turkey breast with the egg, onion, brown rice, salt, pepper and herbs and bake in the oven at 180 °C.
8. Serve with the main course.