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🍽️ Mashed Potatoes with Minced Meat, Savoy Cabbage and Bacon Cream

674 kcal · 30 min · 4 servings

Ingredients

• Savoy cabbage 400 g
• Potatoes, floury 900 g
• Vegetable broth 1 L
• Lemons 1 pc.
• Butter 5 tbsp
• Nutmeg, ground 0.25 tsp
• Salt pinch
• Pepper, black ground pinch
• Shallots 5 pc.
• Bacon strips 100 g
• Cornstarch 10 g
• Whipping cream 200 ml
• Processed cheese 100 g
• Thyme, fresh 5 g
• Oil 2 tbsp
• Beef mince 500 g

Instructions

1. 1. Remove the outer leaves of the savoy cabbage and wash it thoroughly.
2. 2. Cut the savoy cabbage in half and remove the hard core.
3. 3. Cut each half into four pieces.
4. 4. Pulse the savoy cabbage pieces in the mixing bowl for 15 seconds on speed 6.
5. 5. Push down larger pieces with a spatula and repeat the process until everything is finely chopped.
6. 6. Place the chopped savoy cabbage into the deep steam cooking pot and close it with the lid.
7. 7. Rinse out the mixing bowl.
8. 8. Peel the potatoes, wash them, and cut them into quarters.
9. 9. Place the potatoes into the cooking basket.
10. 10. Pour warm vegetable broth into the mixing bowl.
11. 11. Hang the cooking basket with the potatoes into the mixing bowl.
12. 12. Place the steam cooking pot with the savoy cabbage on top of the mixing bowl.
13. 13. Steam everything for 30 minutes on the steam cooking setting.
14. 14. Remove the steam cooking pot and set it aside.
15. 15. Remove the cooking basket and empty the mixing bowl.
16. 16. Collect about 200 milliliters of the cooking liquid.
17. 17. Wash a lemon and finely grate about 1 teaspoon of zest.
18. 18. Add the cooked potatoes, 100 milliliters of the cooking liquid, butter, lemon zest, nutmeg, and a pinch each of salt and pepper into the mixing bowl.
19. 19. Puree the mixture for 15 seconds on speed 4.
20. 20. Push everything down with a spatula and puree again if necessary.
21. 21. Transfer the puree to a bowl and keep it warm.
22. 22. Clean the mixing bowl.
23. 23. Halve the shallots and peel them.
24. 24. Pulse the shallots in the mixing bowl for 10 seconds on speed 5.
25. 25. Push the shallot pieces down with a spatula.
26. 26. Add the bacon cubes and 2 tablespoons of butter.
27. 27. Fry everything without the measuring cup for 3 minutes on the frying setting.
28. 28. Whisk the remaining potato cooking liquid with the cornstarch in a bowl.
29. 29. Add cream, processed cheese, and 2 pinches of nutmeg, and mix everything well.
30. 30. Pour this mixture into the mixing bowl.
31. 31. Mix the sauce with the measuring cup inserted in reverse mode for 5 seconds on speed 4.
32. 32. Then cook the sauce without the measuring cup in reverse mode for 5 minutes on speed 1 at 100 degrees Celsius.
33. 33. Wash the thyme, dry it, and strip the leaves from the stems.
34. 34. Heat oil in a frying pan.
35. 35. Fry the minced meat with the thyme for about 5 minutes until crumbly.
36. 36. Season the minced meat with salt and pepper.
37. 37. Fold the steamed savoy cabbage into the minced meat.
38. 38. Season the bacon sauce with nutmeg, salt, and pepper.
39. 39. Stir the sauce with the measuring cup inserted in reverse mode for 10 seconds on speed 2.
40. 40. Plate the mashed potatoes.
41. 41. Place the minced meat and savoy cabbage mixture on top.
42. 42. Serve the dish with the bacon sauce.

Nutrition per serving

• kcal: 674
• Protein: 36 g · Fett/Fat: 39 g · Carbs: 46 g