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🍽️ Creamy Potato Parsnip Puree with Fried Minced Meat Carrot Balls

534 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes
• 250 g parsnips
• salt
• 2 carrots
• 2 tbsp rapeseed oil
• 400 g minced beef
• 1 egg
• 60 g rolled oats (4 tbsp)
• pepper
• paprika powder
• 150 ml hot milk (3.5% fat)
• 1 tbsp butter (15 g)
• 5 g basil leaves (1 handful)

Instructions

1. 1. Peel the potatoes and the parsnip.
2. 2. Wash the vegetables under running water.
3. 3. Cut the potatoes and the parsnip into small cubes.
4. 4. Bring water with salt to a boil.
5. 5. Cook the vegetable cubes in the boiling water for about 15 minutes.
6. 6. Check if the vegetables are tender.
7. 7. Peel the carrots.
8. 8. Grate the carrots finely.
9. 9. Heat one tablespoon of oil in a pan.
10. 10. Fry the grated carrots over medium heat for about 4 minutes.
11. 11. Mix the minced meat with the carrots, the egg, and the oat flakes.
12. 12. Season the meat mixture with salt, pepper, and paprika powder.
13. 13. Moisten your hands slightly with water.
14. 14. Form about 12 small balls from the mixture.
15. 15. Heat the remaining oil in a pan.
16. 16. Fry the meatballs on all sides for 10 minutes.
17. 17. Drain the cooked vegetables.
18. 18. Let the vegetables steam briefly to remove excess moisture.
19. 19. Mash the vegetables finely with a potato masher.
20. 20. Stir the milk and butter into the puree.
21. 21. Season the puree with salt and pepper.
22. 22. Wash the basil.
23. 23. Shake the basil dry.
24. 24. Cut the basil into thin strips.
25. 25. Serve the meatballs together with the puree.
26. 26. Sprinkle the basil over the dish.

Nutrition per serving

• kcal: 534
• Protein: 29 g · Fett/Fat: 26 g · Carbs: 45 g