Meatballs with beans and chanterelle cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak rolls in water. Peel and finely dice onions. Squeeze out the buns well. Knead minced onions, 1/3 of the onions, bread roll, egg and mustard. Season with salt and pepper. Form 8 meatballs from the mixture, put them in a cool place

2. 2

   Carefully wash the mushrooms, drain well and clean them. Wash and clean the beans and cut them into pieces. Cook in boiling salted water for 15-20 minutes. Peel, wash and chop potatoes. Cook in boiling salted water for about 20 minutes

3. 3

   Heat 1 tablespoon of oil in a saucepan and fry the mushrooms. Add 1/3 of the onions and fry briefly. Dust with flour and sauté briefly while turning. Add cream and 300 ml water, bring to the boil. Stir in stock and let it simmer for about 5 minutes. Wash the thyme, shake dry and, except for a little garnish, pluck and chop the leaves. Fold into the chanterelle cream

4. 4

   Heat 1 tablespoon of oil in a large frying pan and fry the meatballs for about 6 minutes on each side. Drain the beans, rinse with cold water and drain. Drain the potatoes and let them evaporate briefly. Mash with milk and 1 tbsp. fat to a puree. Season to taste with salt and nutmeg

5. 5

   Melt 1 tablespoon of fat in a saucepan. Brown the remaining onions and ham in it. Swivel the beans in it. Mix in 1/3 of the parsley and season with salt and pepper

6. 6

   Season the mushrooms with salt and pepper, sprinkle the remaining parsley over them. Arrange the meatballs on the beans. Drizzle the frying fat over the puree, add the chanterelle cream