Meatballs, Fried Apples and Beetroot Puree

Ingredients

• 1 old-fashioned roll
• 600 g waxy potatoes
• Salt
• 2 Spring Onions
• 2 bulbs of beetroot (canned)
• 600 g mixed minced meat
• 1 egg
• 1 tsp medium-hot mustard
• pepper (ground)
• 20 g clarified butter
• 2 apples (e.g. Boskop)
• 30 g Butter
• 1 tsp powdered sugar
• 120 ml lukewarm milk
• 30 g Butter
• nutmeg

Instructions

1. 1.

   Soak the roll in lukewarm water. Peel, wash and cook the potatoes in boiling salted water for 25-30 minutes.

2. 2.

   Rinse the spring onions, trim them and cut into rings. Drain the beetroot well and dice it small.

3. 3.

   Mix the minced meat with the egg, mustard and the squeezed-out roll, season with salt and pepper. Shape small balls from the mixture and brown them all sides in hot clarified butter.

4. 4.

   Peel the apples, remove the core with a corer and slice them. In a hot pan with butter fry both sides until golden brown, dust with powdered sugar, let caramelise slightly and remove from heat.

5. 5.

   Drain the potatoes, let them steam off, press through a potato masher and blend with milk and butter into a smooth puree.

6. 6.

   Stir in the spring onions and beetroot, season with salt, pepper and nutmeg. Plate together with the meatballs and apple rings on warmed plates and serve.