Roasted onion meatballs with turnip purée

Name: Roasted onion meatballs with turnip purée
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 glass (370 ml) Honey cucumbers; 4 Onions; 5 TABLESPOONS Oil; 1 collar flat leaf parsley; 2 TABLESPOONS grainy mustard; 600 g mixed mince; 100 g Low-fat curd; 10 TABLESPOONS Panko (Japanese breadcrumbs; alternatively breadcrumbs); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 600 g Turnip; 500 g floury potatoes; 200 g Carrots; 1 (approx. 150 g) Parsley root; 1⁄4 l Milk; 5 TABLESPOONS Butter

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 glass (370 ml) Honey cucumbers
4 Onions
5 TABLESPOONS Oil
1 collar flat leaf parsley
2 TABLESPOONS grainy mustard
600 g mixed mince
100 g Low-fat curd
10 TABLESPOONS Panko (Japanese breadcrumbs; alternatively breadcrumbs)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
600 g Turnip
500 g floury potatoes
200 g Carrots
1 (approx. 150 g) Parsley root
1⁄4 l Milk
5 TABLESPOONS Butter

Directions

1
For the salsa, put the cucumbers in a sieve and let them drip off. Peel and finely dice 2 onions. Heat 1 tablespoon of oil, fry the onion cubes lightly. Remove from the stove. Chop the cucumbers finely. Wash parsley and shake dry, pluck off leaves and chop.
2
Mix half onion cubes, cucumber, parsley and 1 tablespoon mustard.
3
For the meatballs, knead the minced meat with the remaining onion cubes, 1 tablespoon mustard, curd cheese and 6 tablespoons Panko. Season with 1 tsp salt and 1⁄2 tsp pepper. Form 8 meatballs from the mixture.
4
For the purée, clean and coarsely dice the rutabaga (see page 65). Peel, wash and halve the potatoes. Cook both in boiling salted water for about 25 minutes. Peel carrots and parsley root (see
5
pages 64 and 65) and cut into pieces. After about 10 minutes add to the potatoes and cook. Warm up the milk and butter. Drain vegetables and potatoes. Pour in the milk mixture and mash everything to a chunky puree.
6
Season to taste with salt and nutmeg.
7
Heat 4 tablespoons of oil in a large frying pan. Fry the meatballs for 4-6 minutes on each side. Cut remaining onions into rings. Season with salt and turn in 4 tbsp Panko. Remove the meatballs from the pan and keep warm.
8
Fry the onions in hot frying fat until they are glassy and turn until the crumbs are golden brown. Arrange the meatballs with onions, puree and relish.