Broccoli thaler with pesto carrots

Name: Broccoli thaler with pesto carrots
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Broccoli; 7-10 Tbsp Salt; 600 g Carrots; 20 g Almond kernels with skin; 75 g Mozzarella cheese; 1 egg (size M); 50 g Breadcrumbs; 1 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 7-10 Tbsp Juice of 1 lemon; 1 pinch Sugar; 1 TABLESPOON Pesto (glass); 7-10 Tbsp Basil

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Broccoli
7-10 Tbsp Salt
600 g Carrots
20 g Almond kernels with skin
75 g Mozzarella cheese
1 egg (size M)
50 g Breadcrumbs
1 TEASPOON medium hot mustard
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
7-10 Tbsp Juice of 1 lemon
1 pinch Sugar
1 TABLESPOON Pesto (glass)
7-10 Tbsp Basil

Directions

1
Clean and wash the broccoli, cut the florets from the stems. Cut the stems into thin slices. Put florets and stems in boiling salted water, bring to the boil and cook for about 8 minutes. Pour into a sieve, drain well
2
Clean the carrots, leaving a little green, peel them and cut in half lengthwise. Roughly chop the almonds. Cut cheese into very fine cubes. Mash broccoli in a bowl with a fork. Mix broccoli, egg, breadcrumbs and mustard, season with salt and pepper. Let the mixture swell for about 20 minutes
3
Heat 1 tablespoon of oil in a wide saucepan, fry the carrots briefly while turning. Deglaze with lemon juice and 100 ml water. Season with salt, pepper and sugar, bring to the boil and simmer over a low to medium heat for about 8 minutes. Then mix pesto into the carrots, keep warm
4
Carefully mix about half of the almonds and cheese into the broccoli mixture. Form about 8 meatballs. Heat 1-2 oil in a large coated pan. Fry the meatballs in it at medium heat for about 2 minutes on each side. Sprinkle carrots and meatballs with remaining almonds and garnish with basil
5
Waiting time approx. 10 minutes