Potato-Parsnip Puree with Minced Meat-Carrot Balls
With the potato-parsnip puree with minced meat-carrot balls from Spoonsparrow, you can easily sneak vegetables into children.
Ingredients
- 600 g Potatoes
- 250 g parsnips
- Salt
- 2 carrots
- 2 tbsp Rapeseed oil
- 400 g beef mince
- 1 egg
- 60 g rolled oats (4 tbsp)
- Pepper
- paprika powder
- 150 ml warm milk (3.5% fat)
- 1 tbsp butter (15 g)
- 5 g basil leaves (1 handful)
Instructions
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1.
Peel, wash, and dice the potatoes and parsnips. Cook in boiling salted water for approx. 15 minutes.
-
2.
Peel and grate the carrots. Heat 1 tbsp oil in a hot pan. Fry the grated carrots over medium heat for about 4 minutes. Knead the minced meat with the carrots, egg, and oats. Season the minced meat mixture with salt, pepper, and paprika powder and shape approx. 12 balls with damp hands. Heat the remaining oil in a pan. Fry the meatballs on all sides for 10 minutes.
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3.
Meanwhile, drain the potatoes and parsnips, let them steam briefly, and mash them with a potato masher. Stir in milk and butter. Season the puree with salt and pepper. Wash, shake dry, and slice the basil. Serve the meatballs with the puree and sprinkle with basil.
