Carrots with basil cream for meatballs

Name: Carrots with basil cream for meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 discs (à approx. 20 g) Toast; 1 Onion; 500 g Pork sausage; 1 egg (size M); 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 1 kg young carrots (with green); 500 ml Vegetable broth (instant); 1 collar Basil; 2-3 TABLESPOONS Oil; 250 g Whipped cream; 1 pinch Sugar; 7-10 Tbsp Basil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 discs (à approx. 20 g) Toast
1 Onion
500 g Pork sausage
1 egg (size M)
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
1 kg young carrots (with green)
500 ml Vegetable broth (instant)
1 collar Basil
2-3 TABLESPOONS Oil
250 g Whipped cream
1 pinch Sugar
7-10 Tbsp Basil

Directions

1
Soak toast in cold water. Peel and finely chop the onion. Knead the ground, squeezed toast, onion, egg and mustard. Season to taste with salt and pepper. Form approx. 16 small meatballs from the minced meat mixture.
2
Clean the carrots (leave a little green as desired) and wash them. Bring the stock to the boil. Add carrots and cook for 12-15 minutes. Meanwhile wash basil, dab dry and chop coarsely. Heat half of the oil in a frying pan, fry 8 meatballs on each side for 2-3 minutes at medium heat, keep warm.
3
Add the remaining oil to the pan and fry the remaining meatballs in the same way. Carefully lift the carrots out of the stock, drain them and keep them warm as well. Bring the stock to the boil and simmer at medium heat for 6-8 minutes.
4
Add cream and let it boil down again at medium heat for about 5 minutes. Then add basil, stir in and season to taste with salt, pepper and sugar. Arrange carrots and some sauce on a plate.
5
Garnish with basil as desired. Add the meatballs and the rest of the sauce separately.