Prepare kohlrabi (ready to cook, e.g. peel, remove woody parts and dirt), halve and cut into 3 mm thick slices. Cook in the soup until not too soft.
In the meantime, cook the roast slices: Mix the veal sausage meat well with the chopped herbs and cream. Spread the mixture evenly on slices of toast and place on a baking tray. Bake in a heated oven at 180 degrees for 15 minutes.
In the meantime, heat butter, add parsley and kohlrabi slices and heat briefly. Add some of the kohlrabi broth and sour cream. Stir and serve with the roast slices.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!
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