Creamy turnip-potato-carrot ragout with meatballs

Name: Creamy turnip-potato-carrot ragout with meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Turnips; 400 g Potatoes; 375 g Carrots; 2 Onion; 5 TABLESPOONS Oil; 3/4 l Vegetable broth (instant); 1 Bread rolls from the previous day; 500 g minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 100 g Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Turnips
400 g Potatoes
375 g Carrots
2 Onion
5 TABLESPOONS Oil
3/4 l Vegetable broth (instant)
1 Bread rolls from the previous day
500 g minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
100 g Whipped cream
7-10 Tbsp Parsley

Directions

1
Preparation; Peel, wash and chop the turnip, potatoes and carrots. Peel onions, dice 2, cut 1 into rings. Heat 2 tablespoons of oil in a pot. Fry vegetables, potatoes and half of the diced onions briefly.
2
Deglaze with stock, bring to the boil and cook covered for 30 minutes. In the meantime soak the rolls in cold water. Put the mince in a bowl. Add remaining onion cubes, egg and squeezed out roll.
3
Knead everything. Season with salt, pepper and paprika, form 8 meatballs. Heat the remaining oil in a pan. Fry the meatballs for about 15 minutes. Turn from time to time. Add onion rings 5 minutes before the end of the cooking time and fry them.
4
Drain vegetables and potatoes and collect the liquid. Melt everything roughly. Stir in cream. Add so much stock until the ragout is smooth. Season to taste with salt and pepper. Arrange ragout and meatballs on a plate.
5
Sprinkle with parsley and fried onion rings and serve.