Meatballs with mashed parsnips, carrot vegetables and onion confit

Name: Meatballs with mashed parsnips, carrot vegetables and onion confit
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 3 red onions (about 250 g); 6 TABLESPOONS Oil; 25 g Sugar; 60 ml Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 750 g Parsnips; 1 stale bun; 1 Onion; 1 collar flat leaf parsley; 500 g mixed minced meat; 1 egg (size M); 1 TABLESPOON Mustard; 100 ml Milk; 100 g Whipped cream; 7-10 Tbsp grated nutmeg; 600 g Carrots; 1 TEASPOON Butter

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

3 red onions (about 250 g)
6 TABLESPOONS Oil
25 g Sugar
60 ml Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
750 g Parsnips
1 stale bun
1 Onion
1 collar flat leaf parsley
500 g mixed minced meat
1 egg (size M)
1 TABLESPOON Mustard
100 ml Milk
100 g Whipped cream
7-10 Tbsp grated nutmeg
600 g Carrots
1 TEASPOON Butter

Directions

1
Peel and finely dice red onions. Heat 2 tablespoons of oil in a saucepan. Fry the onions in it until transparent, turning them over. Add sugar and vinegar and simmer for 10-15 minutes, stirring occasionally.
2
Season to taste with salt and pepper. Let the confit cool.
3
Meanwhile peel the parsnips and cut them into pieces of about the same size. Cook in boiling salted water for about 10 minutes until soft. Soak rolls in cold water. Peel and finely chop the onion. Wash parsley, shake dry and chop finely, except for a few leaves for garnishing.
4
Squeeze the buns well. Heat 1 tablespoon of oil in a frying pan. Sauté diced onions in it until translucent, turning them over. Place in a bowl and mix with minced meat, egg, mustard, approx. half of the chopped parsley and bread roll.
5
Season vigorously with salt and pepper. Shape the mixture into 12 small oval meatballs.
6
Heat 3 tablespoons of oil in a large coated frying pan. Fry the meatballs for 8-10 minutes in 2 portions while turning, keeping them warm. In the meantime, drain the cooking water from the parsnips. Add the milk and cream and mash them with a potato masher to a coarse mash.
7
Season to taste with salt and nutmeg, keep warm. Peel the carrots, cut them in half lengthwise and cut them into diagonal slices of about 0.5 cm wide. Cook in boiling salted water for 3-4 minutes. Drain the cooking water. Add butter and remaining chopped parsley and stir in.
8
Season to taste with salt and nutmeg.
9
Arrange meatballs with onion confit, mashed parsnips and parsley-carrots on plates. Garnish with parsley. Add the rest of the meatballs and onion confit.