John Myers
Contents
show
Ingredients
Browned meat loaf:
- 200 g Meatloaf
- 0,5 tbsp Sunflower oil
- 0,5 tsp Sweet paprika
French beans:
- 200 g French beans
- 1 tsp Salt
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Freshly grated nutmeg
Parsley triplets:
- 275 g Potatoes (triplets)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- 2 tbsp Sliced parsley
Serve:
- 2 piece Radishes for garnish
Instructions
Browned meat loaf:
- Halve the liver cheese slices diagonally, fry / brown on both sides in a grill pan with sunflower oil (½ teaspoon), season with sweet paprika (1/2 teaspoon) and keep warm in the oven at 50 ° C until serving.
French beans:
- Clean / remove the string beans, wash, drain well, cook in salted water (1 teaspoon salt) for about 10 minutes until firm to the bite, pour through a kitchen sieve, return to the hot pot and top with coarse sea salt from the mill (2 big pinches ), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch).
Parsley triplets:
- Peel the triplets, boil them in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain. Wash the parsley, shake dry, chop finely, spread over the cooked triplets and turn in them.
Serve:
- Serve browned meat loaf with French beans and parsley triplets, each garnished with a radish.
