Summary

Ingredients

• 350 g minced meat, mixed
• 1 egg (s)
• 1 onion (s), finely chopped
• 2 clove (s) garlic, finely chopped
• 2 tablespoon breadcrumbs
• 1 tablespoon paprika powder, sweet
• salt and pepper
• 1 tablespoon olive oil

For the vegetables:

• 1 carrot (s) (variety purple)
• 1 carrot (s)
• 2 parsley root (s)
• 1 teaspoon butter
• salt and pepper
• 1 tablespoon chives, cut into small rolls

For the sauce:

• 1 carrot (s)
• 1 parsley root (s)
• 80 ml cream
• 80 ml milk
• 60 ml white wine, dry
• 1 tablespoon jelly, quince
• 0.5 ½ lemon (s), add the juice
• Cayenne pepper
• salt

Print Recipe Pin Recipe

Instructions

1. Peel the carrots and parsley roots with the peeler, blanch them in boiling water for about 5-10 minutes until the roots are firm to the bite. Dice one carrot and one parsley root, halve the others lengthways.
2. For the sauce, puree the diced roots with the addition of cream, milk and wine. Season with quince jelly, lemon juice, cayenne pepper and salt.
3. Melt the butter in a pan, toss the halved roots in it and season with salt and pepper.
4. Mix the minced meat with the ingredients well and shape the dough into thumb-sized rolls. Fry in hot olive oil, turning the rolls more often so that they are browned evenly.
5. Pour a sauce mirror onto the plate and decoratively place the cevapcici with the root vegetables. Spread the chives on top. As an additional side dish, spaetzle or tagliatelle go well with it.