700g beef tartare
500 g tomatoes
2 -3 kohlrabi
1 onion
1 clove of garlic
200g cream cheese 0.2%
2 eggs
1 heaped teaspoon pizza seasoning
1 heaped teaspoon salt
1 teaspoon pepper
1 teaspoon paprika sweet
Peel the kohlrabi and cut into thin slices ... a vegetable slicer can be very helpful here.
Place the kohlrabi slices in the Varoma des TM and set aside.
Peel the onion, cut in half, and put it in the mixing bowl together with the peeled garlic clove and set it to speed 5 for 4 seconds. Then add 20g of water and sauté for 2 minutes on Varoma, speed 1, turn counterclockwise.
Then put the 700 g beef tartare and all the spices in the mixing bowl and fry briefly for 3 minutes on Varoma, level 1, anti-clockwise rotation.
Now add the quartered tomatoes, put the mixing bowl lid on, place the Varoma with the kohlrabi on the mixing bowl and cook for 25 minutes on Varoma, level 1, turn counterclockwise.
In the meantime, whisk the cream cheese with two eggs and set aside.
After the 25 minutes, everything is layered in an ovenproof dish like a normal lasagna and the mixture of cream cheese and eggs is spread on top.
Preheat the oven to 200 degrees and bake for about 30 minutes.
Many thanks to Manu Rohr for sending me this great recipe.
