Potato and carrot stew with minced meatballs
ingredients
- 600g carrots
- 1kg potatoes
- 400gSchweinemett
- 1 egg
- 2 tbsp
- 1-2 tbsp
- Salt pepper
- 1 tsp curry
- 2 tablespoons flour
- 200g cream
- 2-3 tbsp vegetable broth
- 1 tsp parsley
preparation
Carrots peel potatoes and chop them. Knead Mett, Ei and Paniermehrl and make small balls out of them. Heat oil in a pot. Roast the Mettbällchen in it all around brown and take out.
Braise carrots and potatoes briefly in frying fat. Season with salt and pepper. Sprinkle curry and flour over it and sauté. Stir nearly 1l of water and cream, deglaze, bring to a boil. Remove broth in it.
Cover and cook on medium heat for 15-20 minutes.
Add Mettbällchen after about 15 minutes, heat and taste.
Sprinkle parsley over it.
