Turnip and carrot puree with roasted sesame

Name: Turnip and carrot puree with roasted sesame
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 1 (approx. 1 kg) Turnip; 375 g Carrots; 1/2 l Vegetable broth (instant); 3 Onions; 1 collar Parsley; 2 red chillies; 500 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 1 TABLESPOON Mustard seeds; 2 TABLESPOONS Oil; 20 g Butter or margarine

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
1 (approx. 1 kg) Turnip
375 g Carrots
1/2 l Vegetable broth (instant)
3 Onions
1 collar Parsley
2 red chillies
500 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
1 TABLESPOON Mustard seeds
2 TABLESPOONS Oil
20 g Butter or margarine

Directions

1
Soak rolls in cold water. Wash, peel and dice rutabaga and carrots. Bring to the boil in a saucepan together with the stock. Cover and cook for about 20 minutes. Peel the onions.
2
Dice 1 onion, cut the remaining onions into rings. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Cut the chilli pepper lengthwise. Remove the seeds and chop the chillies finely.
3
Squeeze out the bread roll and knead together with the minced meat, egg, parsley, chillies, diced onion, salt, pepper and paprika. Form 8 longish meatballs. Roast the mustard seeds in a dry pan and take them out.
4
Heat the oil in the pan and brown the onion rings in it. Remove them as well. Fry the meatballs in the hot oil for about 4 minutes on each side. Finally, add the onion rings to the meatballs and warm them up.
5
Puree or finely mash the turnip vegetables in the stock. Stir in fat and season with salt and pepper. Arrange the meatballs on plates. Sprinkle onion rings and mustard seeds over the puree.
6
Serve garnished with parsley.