Poultry meatballs with béchamel vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 500 g Potatoes
- 2 packages (300 g each) deep-frozen "Farmers Vegetables"
- 1/2 l clear broth (instant)
- 40 g Butter or margarine
- 20 g Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 1 package (400 g) Poultry meatballs (ready to eat)
- 7-10 Tbsp Tomato wedges and parsley
Directions
- 1
Peel, wash and chop the potatoes. Cook the potatoes and Farmers vegetables in the broth for about 15 minutes. Drain on a sieve and collect the broth. Heat 20 g fat in a saucepan. Sweat flour in it and add the broth.
- 2
Let it boil well while stirring and season to taste with salt, pepper and nutmeg. Fold in potatoes and vegetables. Heat the remaining fat in a pan and heat the meatballs in it for about 3 minutes on each side. Arrange on plates with the bechamel vegetables. Garnish with tomato and parsley
- 3
E 25.00 g/ F 18.40 g/ KH 43.75 g
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