Köttbullar with chanterelle sauce
- 1 large potato
- 2 spa n> Onions
- 3 EL Oil
- 2 Stalk (s) Parsley
- 500 g mixed hack
- 3 EL breadcrumbs
- 5 EL + 250 g whipped cream span>
- 1 Egg
- Salt
- Pepper
- 200 g Chanterelles
- 2 spring onions li>
- 1 EL flour
- 300 ml vegetable broth
- 2 EL Butter
- 600 g span> frozen peas
60 minutes
easy span>
- 1.
- For the Köttbullar potatoes, cook for 20-25 minutes, quench, peel. Press hot through the potato press. Peel and finely dice onions. Steam half of the onions in 1 tablespoon of hot oil until translucent.
- 2.
- Let the potatoes and onion cubes cool down.
- 3.
- Wash the parsley, shake dry and chop finely. Knead with the mince, potato, steamed onion, breadcrumbs, 5 tablespoons of cream, egg and 1 teaspoon of salt. Shape approx. 20 dumplings from the mixture with moistened hands.
- 4.
- Cover and chill for approx. 30 minutes.
- 5.
- In the meantime, clean the chanterelles for the sauce, wash them briefly and let them drain well. Clean and wash the spring onions and cut into thin rings.
- 6.
- Heat 2 tablespoons of oil in a large pan. Fry the Köttbullar all around for 8–10 minutes. Take out and keep warm. Fry the chanterelles and the remaining diced onions in the frying fat. Dust with flour and sauté briefly.
- 7.
- Stir in the stock and 250 g cream, bring to the boil and simmer for approx. 5 minutes. Season to taste with salt and pepper.
- 8.
- Heat the butter in a saucepan. Stew the spring onions and peas in it for about 5 minutes. Serve everything. Boiled potatoes and cranberries go well with this. Drink tip: white wine.
1 person approx.:
- 910 kcal li>
- 39 g protein
- 63 g fat
- 39 g carbohydrates
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