Braised Veal Cheeks on Creamed Kohlrabi and Potato Noodles

Season the veal cheeks with salt and pepper and fry them in hot oil. Now add carrots, onion, celery and garlic and roast them, deglaze with white wine and cover with canned tomatoes and veal stock. Season with rosemary, thyme, bay leaf, salt and pepper and let it simmer for about 1 to 1.5 hours.

When the meat is tender, put the vegetables and herbs aside and strain the rest of the sauce. Then add the meat to the sauce and season well.

For the Schupfnudeln, mix the cold potatoes with all the ingredients and form noodles. Boil the noodles in salted water and rinse them in iced water, then fry them in butter until golden.

Boil the kohlrabi in the whipping cream until soft and season with salt and nutmeg. Finally, stir in parsley and butter.

Goes well with this dish: Curd cheese mousse with stewed plums

Our tip: It is best to use fresh herbs for a particularly good aroma!

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