Meatballs with vegetable ragout
easy
45 mins
45 mins
Ingredients
- 1 Bread rolls from the previous day
- 1 Onion
- 500 g mixed minced meat
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Oil
- 1 Cauliflower
- 500 g Carrots
- 250 g Mushrooms
- 250 g Whipped cream
- 1-2 TABLESPOONS Flour
- 150 g frozen peas
- 1 collar Parsley
- 40 g Roasted onion butter
- 2 TABLESPOONS Roasted onions
Directions
- 1
Soak rolls in water. Peel and finely chop the onion. Squeeze the bread roll vigorously. Knead minced meat, egg, roll and onion. Season with salt and pepper. Form 4 larger or 8 small meatballs and fry in hot oil at medium heat for 10-15 minutes.
- 2
Turn now and then. In the meantime, clean, wash and cut the cauliflower into florets. Peel and slice the carrots. Clean, wash and halve or quarter the mushrooms. Cook the cauliflower for about 18 minutes in 1/4 litre of boiling salted water.
- 3
Add the carrots after about 8 minutes and cook. Drain the vegetables and collect the vegetable water. Stir 2 tablespoons of cream with flour until smooth. Bring vegetable water and remaining cream to the boil, stir in flour-cream mixture, bring to the boil again.
- 4
Season with salt and pepper and simmer at low heat for about 5 minutes. Fry mushrooms in remaining hot oil until golden brown. Fold cauliflower, carrots, mushrooms and peas into the sauce and heat briefly.
- 5
Wash parsley, dab dry and chop. Stir into the ragout. Arrange the meatballs on the vegetables. Garnish with slices of butter and fried onions.
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