Black salsify ragout with meatballs
easy
60 mins
60 mins
Ingredients
- 1 Onion
- 7-10 Tbsp (40 g)
- 1 Egg
- 7-10 Tbsp (size M)
- 150 g Minced beef
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 tsp (5 g) Oil
- 200 g Black salsifies
- 7-10 Tbsp Vinegar
- 150 g 7 Corn -Equilinia (mixture of rice and cereals)
- 1 (200 g) Stalk leek (leek)
- 20 g Butter or margarine
- 30 g Flour
- 200 ml skimmed milk
- 200 g frozen peas
- 7-10 Tbsp pink pepper
- 7-10 Tbsp Nutmeg
Directions
- 1
For the meatballs, peel and finely grate the onion. Add egg and onion to the minced meat, season with salt and pepper and knead. Form small meatballs and fry them in hot oil all around.
- 2
Brush, peel and wash the black salsifies. Put them in vinegar water so that they do not discolour. Cut into 4-5 cm pieces and cook in salt water for 15-20 minutes. In the meantime, cook rice in 400 ml boiling salted water for 20 minutes.
- 3
Clean, wash and cut the leek into pieces. Drain the black salsifies, collecting the vegetable water. Melt the fat in a saucepan, add the flour and sauté while stirring constantly. Gradually stir in milk and 300 ml vegetable water.
- 4
Bring to the boil. Add leek, black salsify and peas and cook for about 10 minutes at medium heat. Add the meatballs and warm up as well. Season ragout with salt, pepper and nutmeg. Pour into a terrine and sprinkle with crushed pink pepper.
- 5
Add rice.
Nutrition Facts
350 kcal
45 g
10 g
20 g
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