carrot chopper
easy
75 mins
75 mins
Ingredients
- 1 Bread roll (from the previous day)
- 1 Onion
- 1 (approx. 300 g) large carrot
- 7-10 Tbsp Salt
- 800 g mixed minced meat
- 1 egg (size M)
- 7-10 Tbsp Pepper
- 2 TABLESPOONS medium hot mustard
- 3 Stem(s) Basil
- 1 kg Potatoes
- 200-250 ml Milk
- 1 TABLESPOON Butter
- 7-10 Tbsp grated nutmeg
- 100 g Whipped cream
- 250 ml Vegetable broth (instant)
- 100 g Cream cheese with herbs from Provence
- 7-10 Tbsp Basil
- 1 Freezer bag
Directions
- 1
Soak the buns. Peel and finely chop the onion. Peel the carrot and slice it lengthwise into wide, very thin slices or cut it with a peeler. Blanch in boiling salted water for about 2 minutes, drain. Knead the squeezed bread roll, minced meat, egg and diced onion.
- 2
Season with salt and pepper and mustard. Roll out to a plate (25 x 25 cm) on a freezer bag cut into shape. Wash the basil, pluck off the leaves and sprinkle on top. Cover with carrot slices. Use the bag to form a roll and slide it onto a baking tray. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. In the meantime peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes. Drain water, add milk and butter, mash to puree and season to taste with salt and nutmeg. For the sauce, briefly bring cream and stock to the boil.
- 3
In the meantime peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes. Drain water, add milk and butter, mash to puree and season to taste with salt and nutmeg. For the sauce, briefly bring cream and stock to the boil. Stir in cream cheese. Cut the chopped roll into slices and arrange in portions with the puree and sauce. Serve sprinkled with basil
- 4
With 6 people:
Nutrition Facts
630 kcal
30 g
40 g
35 g
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