Meatballs with rutabaga mashed potatoes

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel, wash and chop the potatoes and rutabaga. Cook for 20 minutes in 1/4 litre salt water. In the meantime, soak the rolls in cold water. Peel onions. Dice one finely, cut the rest into rings.

2. 2

   Knead minced meat, squeezed out roll, diced onion and egg. Season with salt and pepper. Form eight small meatballs from the mixture and wrap each with a slice of bacon. Fry in hot oil for ten to 15 minutes. Turn several times in between. Drain the vegetables and collect the cooking water. Mash the vegetables with a potato masher, except for four tablespoons of diced turnip. (Keep the diced turnip warm.) Add cream, fat and enough cooking water to make a creamy puree. Season puree with salt and nutmeg. Remove the meatballs from the pan and fry the onion rings in the frying fat until crispy. Arrange two meatballs each with onion rings and puree on a plate.

3. 3

   Drain the vegetables and collect the cooking water. Mash the vegetables with a potato masher, except for four tablespoons of diced turnip. (Keep the diced turnip warm.) Add cream, fat and enough cooking water to make a creamy puree. Season puree with salt and nutmeg. Remove the meatballs from the pan and fry the onion rings in the frying fat until crispy. Arrange two meatballs each with onion rings and puree on a plate. Sprinkle diced turnip over the puree. Garnish with salad and parsley

Nutrition Facts

KCAL
780 kcal

CARBS
31 g

FATS
57 g

PROTEINS
34 g