Meatballs on Turnip Vegetables
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll, from the day before
- 5 tablespoon milk, warm
- 1 tablespoon mustard, hot
- 1 egg (s)
- 1 onion (s)
- 200 g minced meat, mixed
- g 1,000 turnip (s)
- 250 g carrot (s)
- 250 g potato (s)
- 250 ml meat stock (instant)
- 3 tablespoon oil
- 0.5 ½ bunch parsley
- 1 teaspoon flour
- 1 teaspoon butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely dice the rolls, drizzle with milk, leave to soak. Add mustard, egg, peeled, grated onion, salt and pepper and stir to a smooth mass. Knead the minced meat under it, form small balls out of it and let it rest.
- Clean and wash vegetables. Cut the turnip, carrots and potatoes into equal pieces. Put in a saucepan, bring to a boil with the broth. Cover and simmer for 25 minutes.
- Heat the oil. Fry the meatballs all over for about 5 minutes. Chop the parsley. Knead the flour and softened butter, stir into the vegetables, let stand for 1 minute. Arrange the vegetables with the balls, sprinkle with parsley.
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