സെലറി പറിച്ചെടുത്ത ഉരുളക്കിഴങ്ങും ഏഷ്യൻ കാരറ്റ് പൂക്കളുമൊത്തുള്ള ബൊലോഗ്നീസ് À ലാ പപ്പ

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.

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.

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 bolognese à la Papa with celery-potato mash and Asian carrot blossoms, garnished with parsley.

Asian carrot blossoms

I served the rest of the bolognese with croissant noodles the next day.