Winter Potato and Vegetable Pan

Name: Winter Potato and Vegetable Pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Potatoes; 250 g Carrots; 1 Stalk leek (leek); 400 g Turnip; 3 red onions; 400 g Beefsteak minced meat; 1 egg (size M); 2 TABLESPOONS Breadcrumbs; 1 TEASPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sunflower oil; 200 ml Vegetable broth (instant)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Potatoes
250 g Carrots
1 Stalk leek (leek)
400 g Turnip
3 red onions
400 g Beefsteak minced meat
1 egg (size M)
2 TABLESPOONS Breadcrumbs
1 TEASPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sunflower oil
200 ml Vegetable broth (instant)

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. In the meantime peel, wash and slice the carrots.
2
Clean the leek, wash thoroughly and cut into rings. Peel, wash and cut the turnip into strips. Peel onions, cut one into fine cubes and the rest into slices. Cut potatoes into slices.
3
Knead minced meat, diced onion, egg, breadcrumbs and mustard. Season with salt and pepper and form 16 meatballs. Heat oil in a pan. Fry the meatballs for about 5 minutes until crispy, turning them over and taking them out.
4
Fry the potatoes and vegetables in the frying fat for about 10 minutes. Season with salt and pepper. After 5 minutes pour on broth. Put meatballs back into the pan and serve hot.