Summary

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

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Instructions

1. 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.
2. 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.
3. 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.