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Swede with meatballs in cream sauce

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Ingredients for 4 servings:

  • 1 small turnip(s)
  • 400 g minced meat, mixed
  • 1 tbsp thyme, dried
  • some salt
  • some pepper, freshly ground
  • some marjoram, dried
  • 1 cup of cream
  • n. B. Sauce thickener, light

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Halve and quarter the swede, peel, rinse, and cut into bite-sized pieces. Cook in a pot with lightly salted water and thyme (the swedes should be lightly covered with water) until tender; the swedes should still have a bit of a bite. In the meantime, season the minced meat with salt, pepper, and marjoram and form into small balls. Drain the swedes through a sieve, reserving the cooking liquid. Return the swedes to the pot and add about 1/4 of the reserved liquid. Add the cream and meatballs and cook over low heat. Thicken the sauce with a little light sauce thickener, if desired, or add a little more liquid. Serve with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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