Carrots in basil cream

Name: Carrots in basil cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 discs Toast; 1 medium onion; 400 g lean pork sausage; 1 Egg; 1 TEASPOON medium hot mustard; 7-10 Tbsp salt, pepper, sugar; 2 Bundle (approx. 1 kg) Carrots; 1-2 TEASPOONS Vegetable broth (instant); 150-200 g Whipped cream; 1 TABLESPOON Oil; 1 bunch/pot of basil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 discs Toast
1 medium onion
400 g lean pork sausage
1 Egg
1 TEASPOON medium hot mustard
7-10 Tbsp salt, pepper, sugar
2 Bundle (approx. 1 kg) Carrots
1-2 TEASPOONS Vegetable broth (instant)
150-200 g Whipped cream
1 TABLESPOON Oil
1 bunch/pot of basil

Directions

1
Soak the toast. Peel and chop onion. Knead the ground, squeezed toast, onion, egg and mustard. Season with salt and pepper. Form approx. 12 small meatballs
2
Clean the carrots, leaving a little green, wash or peel them thoroughly. Bring 1/2 l water to the boil, stir in stock and a little sugar. Cover the carrots and cook them for about 15 minutes
3
Lift the carrots out of the stock and keep warm. Let the stock boil down for 8-10 minutes at high heat. Add cream and bring to the boil. Boil down for another 5 minutes until thick
4
Heat the oil in a frying pan. Fry the meatballs for 3-5 minutes on each side until brown
5
Wash and finely chop the basil. Stir into the sauce, season to taste. Add carrots and some basil cream. Serve with meatballs and the rest of the sauce. Serving: puree