Parsnip with Scan­di­na­vian meat­balls and ap­ple-and­beet­root salad Serves 4

Country Life Every Week - - Kitchen Garden -

Gravy 20g but­ter 20g plain flour 500ml beef stock 100ml cream Sea­son­ing A hand­ful chopped



Mix the diced beet­root, ap­ple, crème fraîche and may­on­naise, along with a squeeze of lemon and sea­son­ing, in a bowl, sprin­kle with pars­ley and place in the fridge un­til ready to serve.

To make the meat­balls, com­bine the beef, pork, bread­crumbs and onion in a bowl, add the beaten egg and sea­son­ing and mix well with a fork. Tak­ing small amounts, roll the meat into balls and fry in olive oil and but­ter un­til browned. Trans­fer to an oven­proof dish and keep warm in the oven.

Us­ing the same pan, melt the but­ter for the gravy and add the flour, mix­ing well, fol­lowed by the stock. Stir with a whisk and bring to a sim­mer. Once thick­ened, add cream and sea­son­ing to taste. Re­trieve your meat­balls, add them to the gravy and sprin­kle with chopped pars­ley. Keep on a low heat un­til ready to serve.

Grate the parsnips, car­rots and onion (us­ing a pro­ces­sor if pos­si­ble) and mix to­gether with the beaten eggs, corn­flour, seeds and sea­son­ing in a large bowl. Put a few metal rings in a hot, but­tered fry­ing pan, fill each with spoon­fuls of mix­ture and press down with the back of a spoon. Fry un­til browned, turn and al­low to brown again.

Serve each rösti topped with meat­balls and sauce and with a por­tion of salad on the side.

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