John Myers
Carrot Stew with Leek Patties
The perfect carrot stew with leek patties recipe with a picture and simple step-by-step instructions.
- 2 kg Carrots
- 2 kg Floury potatoes
- 2 kg Fresh onion
- 2 thickness Sticks of leek (leek)
- 200 ml Vegetable broth
- Salt and pepper from the mill
- 1 kg Chopped half and half
- 1 medium-sized Egg
- 1 thin Stick of leek
- 2 medium-sized Fresh onion
- 1 Teaspoon (level) Hot pepper
- Salt and pepper
- 1 Bun old
- Dice the potatoes. Cut the carrots, onions and leeks into slices. Lay them in layers in a large saucepan. Pour in the vegetable stock and cook for about 25-30 minutes. (First on high speed until the vegetables boil, then turn the stove down a little) When everything is done, whisk the carrot stew well with a dough hook or pounder. But shouldn’t be too fine, a little coarser Season well with salt and pepper.
- Season the minced meat well with pepper, salt and paprika. Squeeze out the egg and the well-soaked bread roll in a towel and mix in. (I sometimes add 1 shot glass of mineral water to it) It becomes even looser. Add the finely diced onion and leek and mix in. Season again to taste and, if necessary, add seasoning.
- Enjoy your meal
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