Pistachio meat rolls and carrot vegetables

Ingredients for 4 servings:

• 2 slices of toast
• 600 g carrot(s)
• 75 g pistachios, salted
• 1 m.-sized onion(s)
• 2 garlic cloves
• 500 g minced beef
• 1 egg(s)
• salt and pepper
• Sugar
• 1 tsp cumin, ground
• 2 tbsp oil
• 1 tbsp butter
• 5 sprigs of mint

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Soak the slices of toast in water. Peel, wash, and slice the carrots. Remove the pistachios from their shells and roughly chop them. Peel and dice the onion. Peel and press the garlic, and add them to the minced meat. Knead with the onion, pistachios, egg, squeezed toast, salt, pepper, and cumin. With moistened hands, form 12 meatballs. Heat the oil in a large pan and fry the meatballs on all sides for 10 minutes. Heat the butter in a saucepan and sauté the carrots. Season with salt, pepper, and 1/2 teaspoon of sugar. Pour in about 100 ml of water, bring to a boil, and simmer covered over low heat for about 8 minutes. Wash the mint, except for a little for decoration, cut into strips, and fold into the carrots. Serve with the minced meat and garnish with the remaining mint. This goes very well with mashed potatoes or rice.