Kalvefrikadeller with mashed potatoes and porre-timian sauce
MainsServings: 4
Ingredients for Kalvefrikadeller with mashed potatoes and porre-timian sauce
Pepper | ||
Salt | ||
Butter for frying | ||
1 | tsp | Honey |
1 | tsp | White wine vinegar |
1 | Onion | |
1 | tbsp | Corn flour |
1 | tsp | Grated nutmeg |
1 | tsp | Dried thyme |
1 | dl | Junket |
1.5 | dl | Whipped cream |
1.5 | kg | Large potatoes |
10 | small | Cornichons |
15 | g | Butter |
2 | Eggs | |
2 | tsp | Dijon mustard |
2 | Leeks | |
2 | tsp | Dried oregano |
2.5 | dl | Vegetable broth |
2.5 | dl | Boil water |
2.5 | dl | Whole milk |
4 | clove | Garlic |
50 | g | Breadcrumbs |
500 | g | Minced veal |
Instructions for Kalvefrikadeller with mashed potatoes and porre-timian sauce
To prepare the Kalvefrikadeller with mashed potatoes and porre-timian sauce recipe, please follow these instructions:
meatballs:
Chop onion and garlic. Cut cornichones into small pieces and stir them in the meat together with the other ingredients.
Melt butter on a forehead and shape fritters of the farmer. Fry the browns for approx. 2 min. On each side, turn to medium heat and fry the dishes for approx. 4 min. On each side until they are completed.
Mashed potatoes: Peel the potatoes and cut into smaller pieces. Boil the potatoes in plenty of water until they are tender. Sip the cooking water and save it. Whip the potatoes with a hand mixer. Add boiling milk and boiling water until the mash has a lind consistency. Taste the mashed potatoes with nutmeg, salt and pepper.
Sauce: Cut the pears into thin rings, rinse them and drop them in a sieve. Sweat the leeks and the thyme in the butter until the pores are soft. Add the honey and vinegar and boil. Add broth and boil for approx. 5 min. Stir maizena with thick milk and stir in the sauce. Boil the sauce for 3-5 minutes. By low heat. Season with salt and pepper.
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