Potato meatballs with broccoli-mushroom sauce

Name: Potato meatballs with broccoli-mushroom sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g floury cooking potatoes (e.g. Afra); 1 collar Spring onions (6 pieces); 1/2 bunch Thyme; 500 g Mushrooms; 250 g Broccoli; 3 TABLESPOONS Oil; 150 g Light cream; 1 egg (size M); 25 g Potato flour; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g floury cooking potatoes (e.g. Afra)
1 collar Spring onions (6 pieces)
1/2 bunch Thyme
500 g Mushrooms
250 g Broccoli
3 TABLESPOONS Oil
150 g Light cream
1 egg (size M)
25 g Potato flour
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Clean and wash spring onions and cut into fine rings. Wash the thyme, dab dry, put some aside for garnishing, chop the rest finely.
2
Clean and clean the mushrooms and cut them into slices. Clean and wash broccoli and cut off small florets. Drain potatoes, rinse and peel. Press potatoes through a potato ricer.
3
Let it cool down a little. Cook broccoli in 300 ml salted water for about 8 minutes. Heat 1 tablespoon of oil and fry the mushrooms. Add 2/3 of the spring onions and thyme, fry briefly. Drain the broccoli and collect the vegetable water.
4
Pour vegetable water to the mushrooms, stir in crème légère, simmer for 6-8 minutes. Mix egg, potato flour and remaining onions into the potatoes. Season with salt. Form 8 meatballs from the mixture.
5
Heat 2 tablespoons of oil, fry the meatballs in it at medium heat on each side for about 2 minutes. Add broccoli to the mushrooms, bring to the boil, season with salt and pepper. Serve the meatballs with the sauce.
6
Garnish with thyme put aside.