Meatballs with turnip purée

Name: Meatballs with turnip purée
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 7-10 Tbsp 800 g-1 kg rutabaga; 350 g Carrots; 750 g Potatoes; 50-75 g streaky smoked bacon; 2 medium-sized onions; 2 TABLESPOONS Oil; 2 TABLESPOONS clear broth (instant); 1 collar Parsley; 500 g gem. minced meat; 1 Egg (Gr. M); 3 TABLESPOONS Roasted onions; 7-10 Tbsp salt, white pepper; 1 TEASPOON sweet marjoram

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
7-10 Tbsp 800 g-1 kg rutabaga
350 g Carrots
750 g Potatoes
50-75 g streaky smoked bacon
2 medium-sized onions
2 TABLESPOONS Oil
2 TABLESPOONS clear broth (instant)
1 collar Parsley
500 g gem. minced meat
1 Egg (Gr. M)
3 TABLESPOONS Roasted onions
7-10 Tbsp salt, white pepper
1 TEASPOON sweet marjoram

Directions

1
Soak rolls in water. Peel, wash and chop turnip, carrots and potatoes. Cut bacon into strips. Peel and chop onions
2
Heat 1 tablespoon of oil. Leave the bacon in it until crispy. Sauté onions in frying fat. Steam potatoes and vegetables. Deglaze with 1/2 - 3/4 l water, bring to the boil and dissolve the stock in it. Cover and cook for 25-30 minutes
3
Wash and chop the parsley. Knead the minced, squeezed bread roll, egg, half of the parsley, fried onions, salt, pepper and marjoram. Form 8-10 small meatballs from the minced mass with moistened hands
4
Heat 1 tablespoon of oil. Fry the meatballs in it for about 8 minutes on each side until brown. Mash the vegetables, season to taste. Add the rest of the parsley. Arrange everything