W34 - SuperQuick: 10 min - veal/wild
with carrot, onion and smokey sauce
Allergenen:
Gluten
•Tarwe
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd10 minuten
oventijd10 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
6 stuk(s)
Hertengehaktballetjes Provençaals
(Bevat: Gluten, Tarwe)
250 gram
Aardappelen
½ stuk(s)
Knoflookteen
150 gram
Mix van gesneden wortel en ui
½ stuk(s)
Rode puntpaprika
½ zakje(s)
Gedroogde rozemarijn
40 gram
Uienchutney
30 gram
Smokey tomatenketchup
Zelf toevoegen
¾ el
[Plantaardige] roomboter
½ el
Olijfolie
½ tl
Mosterd
naar smaak
Peper en zout
Instructies
1
- Cut the potatoes into smaller pieces.
- Place the potatoes in a large microwave-safe bowl and top with a small knob of butter and 2 tbsp of water per person. Cover the bowl with plastic wrap and poke a few holes in the wrap.
- Microwave on high for 5 - 6 minutes or until soft when pricked with a fork.
- Mash the potatoes with a knob of butter (and a splash of milk) and the mustard. Season well with salt and pepper.
2
- Melt a knob of butter in a frying pan over medium-high heat and fry the meatballs for 6 - 7 minutes until evenly browned.
- Add the onion chutney and smokey ketchup in the last minute and mix well.
3
- Add the pre-cut carrot and onion to a deep frying pan along with 50ml water per person and cook, covered, on medium-high heat for 1 - 2 minutes.
- Meanwhile, cut the Romano pepper and add to the deep frying pan. Fry the vegetables for another 3 - 4 minutes.
- Remove the lid, add a drizzle of olive oil, the garlic and 1 tsp dried rosemary per person and fry for 1 - 2 minutes. Season with salt and pepper.
4
- Serve the mash on plates, serve the vegetables and meatballs alongside.
- Drizzle the sauce over the meatballs.
