Rutabaga puree for meatballs

Name: Rutabaga puree for meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 1.5 kg Turnip; 7-10 Tbsp salt, pepper, nutmeg; 1 Bread rolls from the previous day; 3 medium-sized onions; 500 g mixed mince; 1 Egg; 8 discs Bacon; 2 TABLESPOONS Oil; 2 TABLESPOONS butter/margarine; 7-10 Tbsp Salad and parsley; 7-10 Tbsp to garnish; 7-10 Tbsp wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
1.5 kg Turnip
7-10 Tbsp salt, pepper, nutmeg
1 Bread rolls from the previous day
3 medium-sized onions
500 g mixed mince
1 Egg
8 discs Bacon
2 TABLESPOONS Oil
2 TABLESPOONS butter/margarine
7-10 Tbsp Salad and parsley
7-10 Tbsp to garnish
7-10 Tbsp wooden skewers

Directions

1
Peel, wash and roughly dice the potatoes and rutabaga. Cook both in about 1/2 l salted water for about 20 minutes
2
Soak the buns. Peel onions. Dice one finely. Cut two onions into rings
3
Knead minced meat, squeezed out roll, diced onion and egg. Season with salt and pepper. Form 8 meatballs from it. Wrap 1 slice of bacon around each, pin it
4
Heat the oil. Fry the meatballs in it all around for about 15 minutes. Fry the onion rings for about 5 minutes
5
Drain the vegetables and collect the cooking water. Mash the vegetables. Add fat and so much cooking water until you get a creamy puree. Season to taste with salt and nutmeg. Arrange everything, garnish
6
Drink: mineral water