Mashed carrots with convenience meatballs
This tasty Dutch meal with a surprising twist can be on the table in no time, you don't need anything more!
A creamy mashed potato with sweet carrots and crispy Brussels sprouts, served with spicy "Gemaksvleesjes" (easy meatballs) is delicious. This flavorful Dutch meal with a surprising twist is ready in no time—you don't need anything more!
Preparation
Peel the potatoes and cut into equal pieces. Cut the carrots and Brussels sprouts into slices.
Place the potatoes in a pan just under water and bring to a boil. Cook the potatoes for 15 minutes until done. After 5 minutes, add the carrots and Brussels sprouts.
Drain the potatoes and mash the potatoes, carrots, and Brussels sprouts into a coarse puree. Season the carrot mash with Black Pepper, possibly Sea Salt, unsalted butter, and crème fraîche.
Prepare the Verstegen Kneed & Klaar Gemakballen Klassiek Gekruid according to the instructions on the package with 8 tbsp olive oil and 250 ml cold water. Heat a pan with the remaining olive oil and fry the meatballs until golden brown.
Remove the meatballs from the pan, add the tomato paste and stir, deglaze with the red wine and the remaining water and let it reduce for 5 minutes. Add the flour and stir.
Divide the carrot mash and meatballs among the plates and spoon the gravy over them.
Variatietip
Vervang wanneer je een lactosevrije wortelstamppot wil de ongezouten roomboter en crème fraîche door grof gemalen mosterd en lactosevrije roomkaas.
Ingredients
- 600 g kruimige aardappelen
- 300 g winterpeen
- 150 g spruitjes
- ½ tl Verstegen Zwarte Peper
- ½ tl Verstegen Zeezout
- 70 g ongezouten roomboter
- 100 g crème fraîche
- 2 zakjes Verstegen Kneed & Klaar Gemakballen Klassiek Gekruid
- 10 el olijfolie
- 350 ml koud water
- 50 g tomatenpuree
- 200 ml rode wijn
- 30 g bloem
Supplies
- Potato masher
