Carrot vegetables à la Anita

Ingredients for 8 servings:

• 500 g minced meat
• 2 ½ kg potatoes
• 2 kg carrot(s)
• 1 can of Vienna sausages
• 1 onion(s)
• 2 tsp rapeseed oil
• 1 ½ tsp vegetable stock powder
• 1 tbsp butter
• UHT milk
• 1 tsp sugar
• Spice mix (Maggi Seasoning Mix 2)
• salt and pepper
• Paprika powder, hot
• nutmeg

Instructions

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

Season the minced meat with 9g salt, 1.5g pepper, and a little hot paprika. Finely chop the onion and mix with the seasoned minced meat. Heat rapeseed oil in a large cast iron pan and fry the minced meat until crumbly. Peel the potatoes, boil them in water with 2 teaspoons of salt, then mash them and prepare mashed potatoes with butter, milk, pepper, salt, and nutmeg. Peel the carrots, chop them finely, and boil them together with 1 tablespoon of melted butter, 1.5 large cups of water with 1 teaspoon of vegetable stock per cup, pepper, salt, Maggi seasoning mix, and 1 teaspoon of sugar. When the carrots are tender, mash them and season everything again with the spices. Fold the minced meat into the carrots and mash again. Fold in the potatoes (if necessary, all in a large bowl), mash everything again, and season with the spices. Heat the canned Vienna sausages, cut them into small pieces and stir them into the carrot mixture.