Carrot pan with celery, leek and meatballs

Name: Carrot pan with celery, leek and meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Carrots; 1/2 (approx. 400 g) Celery Tuber; 1 Leek (leek; approx. 250 g); 7-10 Tbsp Salt; 1 medium onion; 400 g Fried sausage meat; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 150 g Fresh cream; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Curry; 7-10 Tbsp Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Carrots
1/2 (approx. 400 g) Celery Tuber
1 Leek (leek; approx. 250 g)
7-10 Tbsp Salt
1 medium onion
400 g Fried sausage meat
1 TABLESPOON Oil
7-10 Tbsp Pepper
150 g Fresh cream
7-10 Tbsp Cayenne pepper
7-10 Tbsp Curry
7-10 Tbsp Parsley

Directions

1
Clean and peel the carrots and celery. Cut carrots in half and cut into longer pieces. Cut celery into quarters and cut lengthwise into pieces about 1 cm thick. Clean, wash and cut leek diagonally into thick rings.
2
Cook the carrots and celery for about 5 minutes in boiling salted water. Take them out and let them drip off. Cook leek in boiling water for about 1 minute. Remove and also drain. Peel and slice the onion.
3
Shape the sausage meat into medium sized balls with moistened hands. Heat the oil in a pan and fry the meatballs for about 5 minutes. Add onion, carrots, celery and leek and fry for approx. 5 minutes.
4
Season with salt and pepper. In the meantime season the crème fraîche with salt, cayenne pepper and curry. Put a dash of curry crème fraiche on the pan and serve garnished with parsley.