Puree from blue sweden (potato) to black salsify and meatballs

Name: Puree from blue sweden (potato) to black salsify and meatballs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes (blue Swede; or other blue potatoes); 7-10 Tbsp Salt; 4 TABLESPOONS Mustard seed; 800 g Black salsifies; 3-4 Tbsp Vinegar; 4 TABLESPOONS +; 3 Onions; 600 g mixed minced meat; 1 egg (size M); 3 TABLESPOONS Breadcrumbs; 1 TEASPOON coarse mustard; 7-10 Tbsp Pepper; 2 TABLESPOONS Rapeseed oil; 1 TABLESPOON Flour; 100 g Whipped cream; 2 TABLESPOONS Butter; 7-10 Tbsp grated nutmeg

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes (blue Swede; or other blue potatoes)
7-10 Tbsp Salt
4 TABLESPOONS Mustard seed
800 g Black salsifies
3-4 Tbsp Vinegar
4 TABLESPOONS +
3 Onions
600 g mixed minced meat
1 egg (size M)
3 TABLESPOONS Breadcrumbs
1 TEASPOON coarse mustard
7-10 Tbsp Pepper
2 TABLESPOONS Rapeseed oil
1 TABLESPOON Flour
100 g Whipped cream
2 TABLESPOONS Butter
7-10 Tbsp grated nutmeg

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Roast mustard seed in a pan without fat for about 4 minutes. Wash or brush the black salsifies under running water, peel and place in vinegar water (3-4 tablespoons of vinegar and 1/2 litre of water).
2
Cut the black salsifies into pieces of about 5 cm length. Cook in boiling salted water with 4 tablespoons of milk for about 10 minutes. For the meatballs, peel 1 onion and cut into fine cubes. Knead minced meat, onion, egg, breadcrumbs, mustard and mustard seed.
3
Season with salt and pepper. Shape the mince into 8 meatballs. Heat oil in a pan. Fry the meatballs in portions for about 8 minutes while turning. Peel 2 onions and cut into rings. Dust with flour and season with salt.
4
Bring cream and 100 ml milk to the boil. Pour black salsify into a sieve, drain and simmer in the boiling cream for about 5 minutes. Season with salt and pepper. Remove the meatballs and keep them warm.
5
Fry onion rings in hot frying fat for about 3 minutes until crispy. Bring 250 ml milk and butter to the boil. Drain potatoes. Add the butter-milk mixture to the potatoes and mash the potatoes into puree. Flavour with nutmeg.