Carrot Vegetables À La Anita
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g minced meat
- 2 ½ kg potato (s)
- 2 kg carrot (s)
- 1 can wiener sausages
- 1 onion (s)
- 2 teaspoons rapeseed oil
- 1 ½ teaspoon vegetable stock powder
- 1 tablespoon butter
- UHT milk
- 1 teaspoon sugar
- Spice mix (Maggi spice mix 2)
- salt and pepper
- Paprika powder, hot as rose
- nutmeg
Print Recipe
Pin Recipe Instructions
- Season the minced meat with 9 g salt, 1.5 g pepper and a little hot paprika powder. Chop the onion and mix with the seasoned minced meat.
- Heat the rapeseed oil in a large casting kettle and fry the minced meat until crumbly.
- Peel the potatoes, boil them in water with 2 teaspoons of salt, then mash them and prepare as mashed potatoes with butter, milk, pepper, salt and nutmeg.
- Peel and chop the carrots and cook them together with 1 tablespoon of melted butter, 1.5 large cups of water with 1 teaspoon of vegetable stock per cup, pepper, salt, Maggi seasoning mixture and 1 teaspoon of sugar. When the carrots are done, mash and season everything with the spices again.
- Fold the minced meat under the carrots and mash again. Fold in the potatoes (if necessary all in a large bowl) and mash everything together again and season with the spices.
- Heat the wiener sausages out of the can, cut the sausages into small pieces and fold them under the carrot vegetables.
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