turnip puree for meatballs

Name: turnip puree for meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Rutabaga (approx. 1,2 kg); 4-5 (approx. 375 g) Carrots; 500 g Potatoes; 3 medium-sized onions; 3 TABLESPOONS Oil; 7-8 TABLESPOONS Whipped cream; 1 TABLESPOON Vegetable broth (instant); 1 Bread rolls from the previous day; 500 g mixed minced meat; 1 Egg; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Rutabaga (approx. 1,2 kg)
4-5 (approx. 375 g) Carrots
500 g Potatoes
3 medium-sized onions
3 TABLESPOONS Oil
7-8 TABLESPOONS Whipped cream
1 TABLESPOON Vegetable broth (instant)
1 Bread rolls from the previous day
500 g mixed minced meat
1 Egg
7-10 Tbsp salt, white pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Parsley

Directions

1
Clean, wash and halve the turnip. Cut into slices, peel and dice. Peel, wash and chop carrots and potatoes. Peel and chop 1 onion
2
Fry the diced onion, vegetables and potatoes in 1 tablespoon of hot oil. Deglaze with 1/2 l water and cream, bring to the boil. Stir in broth and cook covered for about 30 minutes
3
Soak the buns. Dice 1 onion. Knead with minced meat, squeezed out roll and egg. Season with salt, pepper and paprika. Form 8 meatballs from the minced meat mixture. Fry in 2 tablespoons of hot oil for 12-15 minutes while turning. Cut 1 onion into rings. Shortly before the end of the frying time, put them into the pan and fry them as well
4
Coarsely mash the vegetables. Season to taste with salt and pepper. Serve with meatballs and onion rings. Garnish with parsley