Cevapcici with root vegetables in carrot foam

Ingredients for 2 servings:

• 350 g minced meat, mixed
• 1 egg(s)
• 1 onion(s), finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp breadcrumbs
• 1 tbsp paprika powder, sweet
• salt and pepper
• 1 tbsp olive oil
• 1 carrot(s) (purple variety)
• 1 carrot(s)
• 2 parsley roots
• 1 tsp butter
• salt and pepper
• 1 tbsp chives, in rolls
• 1 carrot(s)
• 1 parsley root(s)
• 80 ml cream
• 80 ml milk
• 60 ml dry white wine
• 1 tbsp jelly, quince
• ½ lemon(s), the juice
• Cayenne pepper
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the carrots and parsley root with a vegetable peeler, then blanch in boiling water for 5-10 minutes, or until the roots are tender. Dice one carrot and one parsley root, and halve the others lengthwise. For the sauce, purée the diced roots with cream, milk, and wine. Season with quince jelly, lemon juice, cayenne pepper, and salt. Melt the butter in a pan, toss the halved roots in it, and season with salt and pepper. Mix the minced meat with the ingredients and form the dough into thumb-sized rolls. Fry in hot olive oil, turning the rolls frequently to ensure they are evenly browned. Pour a layer of sauce onto the plates and arrange the cevapcici and root vegetables decoratively. Scatter chives over the top. Spätzle or tagliatelle make a good side dish.