Glazed parsnips for meatballs

Name: Glazed parsnips for meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp 800 g-1 kg parsnips; 7-10 Tbsp salt, pepper, 1 onion; 400 g Pork sausage; 2 TABLESPOONS breadcrumbs, 1 egg; 2 TABLESPOONS oil, 4-5 stems marjoram; 2 tablespoons (30 g) Sugar; 2 tablespoons (30 g) Butter; 1/2 TEASPOON Vegetable broth

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp 800 g-1 kg parsnips
7-10 Tbsp salt, pepper, 1 onion
400 g Pork sausage
2 TABLESPOONS breadcrumbs, 1 egg
2 TABLESPOONS oil, 4-5 stems marjoram
2 tablespoons (30 g) Sugar
2 tablespoons (30 g) Butter
1/2 TEASPOON Vegetable broth

Directions

1
Wash and peel the parsnips, depending on their size, possibly halve them lengthwise and cut into thick slices. Cover and cook in 1/8 l boiling salted water for about 10 minutes. Drain, catch the vegetable water
2
Peel and chop the onion. Knead the minced pork, onion, breadcrumbs and egg. Season with a little salt and pepper. Form 8 small meatballs from the minced meat with moistened hands. Heat the oil in a pan. Fry the meatballs for about 12 minutes, turning them frequently.
3
Wash the marjoram and chop it except for something to garnish. Caramelise the sugar in a pot until golden brown. Add butter, vegetable water, marjoram and possibly broth, bring to the boil. Simmer the parsnips for about 3 minutes, turning frequently. Season to taste
4
Arrange everything, garnish with rest of marjoram. Goes well with mashed potatoes