Köttbullar with chanterelle sauce

Name: Köttbullar with chanterelle sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 large potato; 2 Onions; 3 TABLESPOONS Oil; 2 stem(s) Parsley; 500 g mixed mince; 3 TABLESPOONS Breadcrumbs; 5 TABLESPOONS + 250 g whipped cream; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Chanterelles; 2 Spring onions; 1 TABLESPOON Flour; 300 ml Vegetable broth; 2 TABLESPOONS Butter; 600 g frozen peas

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 large potato
2 Onions
3 TABLESPOONS Oil
2 stem(s) Parsley
500 g mixed mince
3 TABLESPOONS Breadcrumbs
5 TABLESPOONS + 250 g whipped cream
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Chanterelles
2 Spring onions
1 TABLESPOON Flour
300 ml Vegetable broth
2 TABLESPOONS Butter
600 g frozen peas

Directions

1
For the Köttbullar potatoes 20-25 minutes cook, quench, peel. Press hot through the potato press. Peel onions, dice finely. Fry half of the onions in 1 tbsp. hot oil until translucent.
2
Let the potato and onion cubes cool down.
3
Wash parsley, shake dry and chop finely. Knead with minced meat, potato, steamed onion, breadcrumbs, 5 tbsp. cream, egg and 1 tsp. salt. Form approx. 20 dumplings from the mixture with moistened hands.
4
Cover and chill for about 30 minutes.
5
In the meantime, clean the chanterelles for the sauce, wash them briefly and drain them well. Clean and wash spring onions and cut into thin rings.
6
Heat 2 tablespoons of oil in a large frying pan. Fry the köttbullar in it all around for 8-10 minutes. Take out and keep warm. Fry chanterelles and remaining onion cubes in the frying fat. Dust with flour and sauté briefly.
7
Stir in stock and 250 g cream, bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper.
8
Heat butter in a pot. Steam spring onions and peas for about 5 minutes. Serve everything. Boiled potatoes and cranberries taste good with it. Drink tip: white wine.