Peanut Rolls, Potato and Garlic Puree, Butter Beans

First chop a bulb of garlic, but do not remove the skin from the cloves. Form a flat bowl out of a piece of aluminum foil and place your toes in it and then put it in the oven preheated to 170 degrees for about 50 minutes. Then take it out and let it cool for a few minutes.

Then squeeze the garlic out of the skin, it's very easy. Mash the garlic with a fork. You can prepare the garlic a day in advance.

I always prepare my potatoes in a special potato pot completely without water, the consistency of the puree is so simply brilliant. You can also cook the potatoes just like that (just wrapped in aluminum foil) in the oven.

So simply rinse the potatoes under cold running water, then close them in the potato pot and then cook in the oven for about 60 minutes at 230 degrees. In the meantime, put the milk in a saucepan, add the garlic puree and season a little with freshly ground nutmeg and salt.

When the potatoes are done, take the pot out of the oven and bring the garlic milk to a boil, then turn off the stove and squeeze the potatoes. It's super easy and very quick if you cut the potatoes in half and put them into the press with the cut surface facing down.

Now press the potatoes through, the skin simply remains in the press and is then very easy to remove. Now carefully stir the pressed potatoes into the milk with a wooden spoon; the less the potato is stirred, the fluffier and lighter the puree will be.

Now add butter to taste and carefully work in. You can also dissolve the butter with the milk. But hot and dissolved butter tastes different than untreated butter - I like it so much. So I add the butter in solid pieces. Now season again with salt.

Clean the beans and cut them into pieces and cook them together with a little salt, the baking soda and enough water until they are firm to the bite, then pour off the water, put the beans back in the pan, add the butter, carefully melt and toss the beans in it season with salt.

Finely grind the peanuts. Put the minced meat in a bowl, add the peanuts, egg and sambal oelek, season with pepper and stick to a homogeneous dough. An extra addition of salt is not necessary, as the peanuts bring enough salt with them.

Now form small meatballs and fry them on both sides over a medium heat until crispy.

Arrange the puree on a plate with the help of a serving ring, add the beans and the meatballs and decorate a little.