Meatballs on stoned carrot-porree-vegetables

Name: Meatballs on stoned carrot-porree-vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 375 g Carrots; 375 g Leeks (leek); 7-10 Tbsp Salt; 1 Bread rolls from the previous day; 3 Onions; 350 g mixed minced meat; 1 Egg; 1 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Oil; 30 g Butter or margarine; 30 g Flour; 1/4 l Milk; 1 TEASPOON Vegetable broth (instant); 1/2 bunch Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

375 g Carrots
375 g Leeks (leek)
7-10 Tbsp Salt
1 Bread rolls from the previous day
3 Onions
350 g mixed minced meat
1 Egg
1 TEASPOON medium hot mustard
7-10 Tbsp Pepper
1-2 TABLESPOONS Oil
30 g Butter or margarine
30 g Flour
1/4 l Milk
1 TEASPOON Vegetable broth (instant)
1/2 bunch Parsley

Directions

1
Peel and wash the carrots, cut them into quarters lengthwise and cut them into sticks. Clean, wash and cut leek into rings. Cook vegetables in 3/8 litres of boiling salted water for about 10 minutes. Soak rolls in cold water.
2
Peel onions, dice one and cut the rest into rings. Knead minced meat, squeezed out roll, diced onion, egg and mustard. Season with salt and pepper and form 4 meatballs. Heat oil in a pan and fry the meatballs for 8-10 minutes, turning them over.
3
Drain the vegetables, collect the vegetable water and measure 1/4 liter. Heat the fat in a pot and sauté the flour in it. Add vegetable water and milk while stirring and bring to the boil. Let simmer for about 5 minutes.
4
Season to taste with salt, pepper and granulated stock. Add the vegetables to the hot sauce and warm them up. Add the onion rings to the meatballs in the last 2 minutes and fry. Wash parsley, dab dry and chop except for something to garnish.
5
Arrange the vegetables on a deep plate, together with the meatballs. Serve sprinkled with parsley and garnished. Parsley potatoes taste good with it.