John Myers
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Triplets with Minced Meat and Beetroot Salad
The perfect triplets with minced meat and beetroot salad recipe with a picture and simple step-by-step instructions.
Triplets:
- 500 g Triplets (small, waxy potatoes / 16 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Chopping stick:
- 250 g Mixed minced meat (half pork and half beef)
- 100 g 1 Zwiebel
- 100 g 1 Möhre
- 100 g Corn
- 1 Knoblauchzehe
- 1 Piece / walnut-sized Ginger
- 1 rote Chilischote
- 2 tbsp Sunflower oil
- 2 tbsp Tomato paste
- 200 ml Clear broth (1 teaspoon instant broth)
- 0,5 tsp Sweet paprika
- 0,5 tsp Mild curry powder
- 0,5 tsp Ras tbsp HANOUT (Moroccan Spice)
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tbsp Ketchup Manis
- 1 big pinch Sugar
- 1 tsp Glutamate (alternatively 1 teaspoon instant chicken broth)
- 100 g Cooking cream
Serve:
- Coarse sea salt from the mill
- Coriander leaves for garnish
Triplets:
- Wash / brush the triplets, cook in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain.
Chopping stick:
- Peel the carrots with the peeler and cut into 3 parts. Cut the carrot pieces first into thin slices and then into thin strips and finally into fine cubes. Peel onion and chop finely. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a pan, add the minced meat and fry until crumbly. Add the vegetables (diced carrots, diced onions, corn, diced garlic, diced ginger and chili peppers) and stir-fry with Add tomato paste (2 tbsp) and stir-fry / stir briefly. Deglaze / pour in the clear broth (200 ml) and add sweet paprika (½ teaspoon), mild curry powder (½ teaspoon), RAS tbsp HANOUT (½ teaspoon), coarse sea salt from the mill (3 big pinches), colored pepper from the Season the mill (3 big pinches), sweet soy sauce (1 tbsp), sugar (1 big pinch) and glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken stock). Add / fold in the cooking cream (100 g) and simmer for about 10 minutes
Beetroot salad:
- Cut the beetroot first into slices and then into strips. Put the beetroot strips in a bowl and sprinkle with sour cream (2 tbsp), olive oil (1 tbsp), light rice vinegar (1 tsp), lemon juice (1 strong splash), coarse sea salt from the mill (3 big pinches) and Mix / mix colored pepper from the mill (3 big pinches). Finally, fill into portion bowls.
Serve:
- Season the triplets with coarse sea salt from the mill and serve with the mince and beetroot salad, garnished with coriander leaves.
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