Turnip and carrot stew with meatballs

Name: Turnip and carrot stew with meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Turnips; 500 g Carrots; 3/4 l Vegetable broth (instant); 1 Onion; 400 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 TABLESPOON Oil; 30 g Butter or margarine; 40 g Flour; 2 TABLESPOONS Curry; 1/8 l Milk; 1/2 bunch Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Turnips
500 g Carrots
3/4 l Vegetable broth (instant)
1 Onion
400 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 TABLESPOON Oil
30 g Butter or margarine
40 g Flour
2 TABLESPOONS Curry
1/8 l Milk
1/2 bunch Parsley

Directions

1
Cut the turnips into slices, peel, dice and wash. Peel, wash and cut carrots into thick slices. Cook turnips and carrots in the stock for 20 minutes. Peel and finely chop the onion.
2
Knead minced meat, onions and egg, season with salt, pepper and paprika. Form small dumplings from the minced dough. Heat the oil in a pan and fry the dumplings for about 10 minutes. Pour the vegetables onto a sieve, collecting the water.
3
Melt the fat in a pot, sauté the flour and curry in it. Deglaze with vegetable water and milk while stirring and let simmer for 5 minutes. Season to taste with salt and pepper. Wash and finely chop the parsley.
4
Add vegetables and meatballs to the sauce. Pour the vegetable ragout into a bowl, sprinkle with curry and parsley. Boiled potatoes taste good with it.