Potato meatballs with broccoli-mushroom sauce

Name: Potato meatballs with broccoli-mushroom sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg floury potatoes; 1 collar Spring onions; 1/2 bunch/pot of thyme; 500 g Mushrooms; 300 g Broccoli; 2 Eggs; 50 g Flour; 50 g Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 150 g Light cream

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg floury potatoes
1 collar Spring onions
1/2 bunch/pot of thyme
500 g Mushrooms
300 g Broccoli
2 Eggs
50 g Flour
50 g Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
150 g Light cream

Directions

1
Wash the potatoes thoroughly and cook covered for about 20 minutes
2
Clean and wash spring onions and cut into fine rings. Wash and chop the thyme, except for something to garnish. Clean and wash mushrooms and broccoli. Cut the mushrooms into slices, cut the broccoli into small florets
3
Quench the potatoes and remove the skin. Press them through a potato ricer while still hot. Mix with eggs, flour, quark and 1/3 spring onions. Season with salt. Form approx. 8 meatballs from the mixture
4
Steam broccoli covered in approx. 1/4 l boiling salted water for approx. 5 minutes. Then drain, collect the vegetable water
5
Heat 1-2 tablespoons of oil in a coated frying pan. Fry the meatballs in it at medium heat for about 2 minutes on each side
6
Fry the mushrooms in 1 tablespoon of hot oil. Fry the chopped thyme and the rest of the spring onions briefly. Stir in vegetable water and crème légère, bring to the boil. Add broccoli, heat up. Season sauce with salt and pepper. Serve with the meatballs. Garnish with thyme