Parsnip with Scandinavian meatballs and apple-andbeetroot salad Serves 4
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.