Glazed parsnips with meatballs

Name: Glazed parsnips with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Parsnips; 7-10 Tbsp Salt; 1 Onion; 400 g Pork sausage; 2 TABLESPOONS Breadcrumbs; 1 Egg; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 30 g Sugar; 30 g Butter; 100 ml Vegetable broth (instant); 1/2 bunch Parsley; 7-10 Tbsp Marjoram

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Parsnips
7-10 Tbsp Salt
1 Onion
400 g Pork sausage
2 TABLESPOONS Breadcrumbs
1 Egg
7-10 Tbsp white pepper
2 TABLESPOONS Oil
30 g Sugar
30 g Butter
100 ml Vegetable broth (instant)
1/2 bunch Parsley
7-10 Tbsp Marjoram

Directions

1
Wash, peel and slice the parsnips. Put them into boiling salted water and cook for about 8 minutes. Drain on a sieve. Peel and finely chop the onion. Knead the mince, onion, breadcrumbs and egg, season with salt and pepper.
2
Form 8 small meatballs from the mince. Heat the oil in a pan and fry the meatballs for about 12 minutes. Turn over from time to time. Caramelise the sugar in a saucepan. Add butter and stock while stirring.
3
parsnips. Season to taste with salt and pepper. Wash and chop the parsley. Arrange parsnips and meatballs on plates and sprinkle with parsley. Garnish with marjoram as desired.
4
Mashed potatoes taste good with it.