Meatballs with carrot vegetables and mashed potatoes

Name: Meatballs with carrot vegetables and mashed potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Carrots; 750 g Potatoes; 7-10 Tbsp Salt; 400 ml Vegetable broth (instant); 400 g Beefsteak minced meat; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp white pepper; 1 TABLESPOON Oil; 150 ml low-fat milk; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Carrots
750 g Potatoes
7-10 Tbsp Salt
400 ml Vegetable broth (instant)
400 g Beefsteak minced meat
1 TABLESPOON Breadcrumbs
7-10 Tbsp white pepper
1 TABLESPOON Oil
150 ml low-fat milk
7-10 Tbsp grated nutmeg
2 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley

Directions

1
Peel carrots, grate 200 g finely, cut the rest into thick sticks. For the puree, wash and peel the potatoes and cut them roughly into pieces. Boil potatoes in salted water for about 20 minutes.
2
Bring the stock to the boil, cover the carrot sticks and cook for 10-12 minutes. Knead grated carrots with minced meat and breadcrumbs. Season to taste with salt and pepper. Shape into about 8 meatballs. Heat oil in a coated pan.
3
Fry the meatballs on each side for about 5 minutes. Heat the milk. Drain potatoes. Add milk and mash everything to puree. Season to taste with salt and nutmeg. Drain the carrot sticks on a sieve, catching the broth.
4
Season to taste with salt and pepper. Remove the meatballs from the pan. Pour stock into the pan and bring to the boil once. Thicken with sauce thickener. Arrange the meatballs with puree, carrots and sauce. Serve sprinkled with parsley.