John Myers
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Ingredients
Bolognese à la Papa: (For 3 - 4 people)
- 200 g Beef meat
- 1 Carrot approx. 50 g
- 1 Onion approx. 50 g
- 1 piece Celery approx. 50 g
- 1 piece Leek approx. 50 g
- 1 Tomato about 50 g
- 1 tbsp Tomato paste
- 1 piece Ginger approx. 10 g
- 2 Garlic cloves
- 0,5 Red chilli pepper
- 1 tbsp Peanut oil
- 200 ml Beef broth (1 teaspoon instant)
- 1 tsp Salt
- 1 tsp Mild curry powder
- 1 tsp Sweet paprika
- 0,5 tsp Pepper
- 0,5 tsp Sambal oelek
Celery and potato mash:
- 1 piece Celery approx. 100 g
- 400 g Potatoes
- 1 tsp Salt
- 1 tbsp Freshly grated horseradish
- 1 tbsp Butter
- 2 tbsp Cooking cream
- 1 tsp Salt
- 1 tsp Turmeric
- 0,5 tsp Pepper
- 1 big pinch of nutmeg
Asian carrot blossoms: *)
- 300 g Carrots
- 1 tbsp Sesame oil
- 25 g Sesame seeds
- 1 tbsp Light soy sauce
- 1 tbsp Sweet soy sauce
- 1 tsp Mild curry powder
- 1 tsp Sugar
- 0,5 tsp Salt
To serve:
- 2 Stalks of parsley
Instructions
Bolognese à la Papa:
- Clean / peel / wash the vegetables (carrot, onion, celery, leek, peeled tomato, ginger, garlic cloves and chilli pepper) and dice finely. Fry the beef mince in a pan with peanut oil (1 tbsp) until crumbly. Add the diced vegetables and tomato paste, fry briefly, deglaze / pour the beef broth, add salt (1 teaspoon), mild curry powder (1 teaspoon), sweet paprika (1 teaspoon), pepper (½ teaspoon) and sambal oelek (½ teaspoon) Season and let everything simmer with the lid closed for about 30 minutes. Finally, remove the lid and let the remaining liquid boil down completely.
Celery and potato mash:
- Clean and dice the celery. Peel, wash and dice the potatoes. Let the celery and potato cubes boil in salted water (1 teaspoon) for about 25 minutes, drain, freshly grated horseradish (1 teaspoon), butter (1 tbsp), cooking cream (2 tbsp), salt (1 teaspoon), turmeric (1 teaspoon ) and nutmeg (1 big pinch) and carefully work through / pound through with the potato masher.
Asian carrot blossoms: *)
- Roast the sesame seeds in a pan without fat / stir-fry and take them out again. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with the knife, fry the carrot blossoms in a pan with sesame oil (1 tbsp) / stir-fry with light Deglaze soy sauce (1 tbsp) and sweet soy sauce (1 tbsp) and season with mild curry powder (1 teaspoon), sugar (1 teaspoon) and salt (½ teaspoon). Let everything simmer with the lid closed at a low temperature for about 8 minutes. Finally sprinkle / fold in the toasted sesame seeds and serve.
Serve:
- Serve bolognese à la Papa with celery-potato mash and Asian carrot blossoms, garnished with parsley.
*) Asiatische Möhrenblüten / Siehe mein Rezept:
- Asian carrot blossoms
Tip:
- I served the rest of the bolognese with croissant noodles the next day.
Nutrition
Serving: 100gCalories: 142kcalCarbohydrates: 11.7gProtein: 1.7gFat: 9.8g
