Meatballs with turnips and potato and carrot vegetables

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the meatballs, soak rolls in cold water. Wash parsley, dab dry and chop very finely, except for 2-3 stems. Add the minced meat pressed out roll, egg, half of the chopped parsley and roasted onions. Season with salt, pepper, paprika and marjoram. Form 8-10 small oval meatballs from the minced dough with moistened hands. Heat 2 tablespoons of oil and clarified butter in a pan. Fry the meatballs for about 20 minutes, turning several times, and keep warm.

2. 2

   In the meantime, peel turnip, carrots and potatoes for the vegetable mixture. To garnish, cut some rutabaga and 1/2 carrot finely. Pluck the remaining parsley leaves from the stalks. Cut the bacon into fine strips. Heat the rest of the oil and leave the bacon crispy, take it out. Fry the vegetable strips with the parsley leaves in the bacon fat until crispy. Drain on kitchen paper. Peel and chop the onions and fry them in the frying fat. Cut the vegetables and potatoes into medium-sized cubes and add. Add stock cubes, some pepper and sugar. Pour on 1 1/4 litre of water, cover and cook over medium heat for about 20 minutes. Drain the vegetables and collect the vegetable stock. Roughly mash half of the vegetables with a potato masher.

3. 3

   Drain on kitchen paper. Peel and chop the onions and fry them in the frying fat. Cut the vegetables and potatoes into medium-sized cubes and add. Add stock cubes, some pepper and sugar. Pour on 1 1/4 litre of water, cover and cook over medium heat for about 20 minutes. Drain the vegetables and collect the vegetable stock. Roughly mash half of the vegetables with a potato masher. Fold the vegetable pieces with the rest of chopped parsley and half of the bacon into the puree. Mix with the vegetable stock. Season to taste with salt, pepper and sugar. Pour onto a preheated plate. Arrange the meatballs with the crispy fried vegetable strips and the remaining bacon on top. Serve garnished with marjoram

4. 4

   Fold the vegetable pieces with the rest of chopped parsley and half of the bacon into the puree. Mix with the vegetable stock. Season to taste with salt, pepper and sugar. Pour onto a preheated plate. Arrange the meatballs with the crispy fried vegetable strips and the remaining bacon on top. Serve garnished with marjoram

Nutrition Facts

KCAL
1080 kcal

CARBS
68 g

FATS
67 g

PROTEINS
45 g