Meatballs on mushroom ragout with celery-potato puree

Name: Meatballs on mushroom ragout with celery-potato puree
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 kg Potatoes; 400 g Celeriac; 7-10 Tbsp Salt; 1 washer Toast; 1 Onion; 1 Garlic clove; 400 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Pepper; 5 TABLESPOONS Oil; 150 g Mushrooms; 100 g Oyster mushrooms; 1/2 bunch Spring onions; 50 g Butter; 200 ml Milk; 7-10 Tbsp grated nutmeg; 1/4 Bed of garden cress

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 kg Potatoes
400 g Celeriac
7-10 Tbsp Salt
1 washer Toast
1 Onion
1 Garlic clove
400 g mixed minced meat
1 egg (size M)
7-10 Tbsp Pepper
5 TABLESPOONS Oil
150 g Mushrooms
100 g Oyster mushrooms
1/2 bunch Spring onions
50 g Butter
200 ml Milk
7-10 Tbsp grated nutmeg
1/4 Bed of garden cress

Directions

1
Peel, wash and chop the potatoes. Peel the celery and cut into equally large pieces. Cook potatoes and celery in salted water for about 20 minutes until soft.
2
Cut toast into small cubes. Peel onion and garlic and dice finely. Knead minced meat, egg, toast, onion, garlic, salt and pepper well. Form about 16 meatballs. Heat 3 tablespoons of oil in a pan, fry the balls for about 10 minutes, turning them over, remove and keep warm.
3
Clean the mushrooms and chop them if necessary. Clean and wash spring onions and cut them diagonally into rings. Heat 2 tablespoons of oil in a pan. Melt 20 g butter and fry the mushrooms in it. Add spring onions and fry briefly.
4
Season with salt and pepper.
5
Heat milk and 30 g butter. Drain potatoes and celery and mash them coarsely. Add milk and mix. Season with salt and nutmeg. Cut cress from the bed. Arrange puree on plates.
6
Place meatballs and mushrooms on top and sprinkle with cress.