Grünkernpflanzerl with Mustard Carrots
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 ml vegetable stock
- 200 g reen spelled meal
- 1 large onion (s)
- 2 cloves garlic)
- 1 bunch parsley, large bunch
- 2 egg (s)
- Salt and pepper from the mill
- 2 tablespoon olive oil
For the vegetables:
- 600 g carrot (s), youn
- 1 tablespoon butter
- 1 teaspoon sugar
- liter ⅛ vegetable stock
- 1 tablespoon mustard, grainier
- Salt and pepper from the mill
- 1 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- For the planters, bring the vegetable stock to the boil, stir in the green spelled grist thoroughly. Put the lid on, set the heat to a low level. Cook the meal for about 20 minutes. Cool down on the switched off hotplate and let it swell further.
- During this time, peel the onion and garlic and chop them very finely (the smaller the onions, the better the taste of the vegetables). Rinse the parsley, shake dry and cut very finely.
- Add the onion, garlic and parsley with the eggs to the green spelled, season with salt, pepper and knead well. Shape 8 meatballs.
- For the vegetables, peel the carrots and quarter them lengthways, halving crossways if necessary. Melt the butter in the saucepan, stir in the sugar and let it melt. Stir in the carrots until they are coated with fat. Pour in the stock, put the lid on and cook the carrots al dente for 5 - 6 minutes.
- At the same time, heat the oil in a pan. Put in the planters and fry over medium heat for about 8 minutes, turning once. Mix the mustard with the carrots, season with salt, pepper and lemon juice. Serve with the vegetables. Green salad tastes good with it.
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