Bean and carrot vegetables with meatballs

Name: Bean and carrot vegetables with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g baby potatoes; 7-10 Tbsp Salt; 400 g Carrots; 7-10 Tbsp Salt; 1 glass (370 ml; separation weight: 185 g) Fine young string beans; 2 blanched veal sausages; 1 TABLESPOON Oil; 100 g Whipped cream; 2 packs "Fine light sauce Dutch style"; 7-10 Tbsp Pepper; 3 Stem(s) Parsley; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g baby potatoes
7-10 Tbsp Salt
400 g Carrots
7-10 Tbsp Salt
1 glass (370 ml; separation weight: 185 g) Fine young string beans
2 blanched veal sausages
1 TABLESPOON Oil
100 g Whipped cream
2 packs "Fine light sauce Dutch style"
7-10 Tbsp Pepper
3 Stem(s) Parsley
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. In the meantime clean, peel and slice the carrots. Cook in 400 ml boiling salted water for about 12 minutes.
2
In the meantime drain the beans. Press the meat out of the skin as small dumplings. Fry in hot oil while turning for about 5 minutes. Stir the sauce powder with the cream until smooth and pour into the carrot vegetables. Bring to the boil and cook again for about 1 minute.
3
Warm the beans in it. Season to taste with salt and pepper. Wash, chop and stir in the parsley. Arrange vegetables with potatoes and dumplings. Serve garnished with parsley.