Köttbullar with summer vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook for about 20 minutes. Peel onions, dice finely and fry them in 1 tbsp. hot butter until translucent. Wash and finely chop parsley

2. 2

   Potatoes quench, peel, press through and let cool down a little. Knead with minced meat, onions, parsley, breadcrumbs, egg, 5 tablespoons cream, salt and pepper. Form approx. 24 dumplings. Cover and chill for about 1 hour.

3. 3

   Remove the fresh peas from the pods and wash them. Clean the mushrooms, wash them briefly if necessary. Wash and peel the asparagus and cut off the woody ends

4. 4

   Heat 1 tablespoon butter and oil in a large frying pan. Fry the dumplings in it in portions for 8-10 minutes, remove them. Cook the asparagus in boiling, lightly salted water, covered with some sugar, for 15-20 minutes

5. 5

   Fry the mushrooms in the frying fat. Dust with flour and sweat briefly. Stir in 100 g cream, 1/4 l water and stock. Bring to the boil and simmer for about 5 minutes. Add peas and simmer for another 3-5 minutes. Heat the dumplings in the sauce

6. 6

   Drain the asparagus. Arrange everything. Dill potatoes and cranberries are delicious with it

7. 7

   Drink: cold beer and ice-cold aquavit, e.g. from Anderson

Nutrition Facts

KCAL
640 kcal

CARBS
24 g

FATS
41 g

PROTEINS
38 g