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Viking pot

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Ingredients for 4 servings:

  • 2 carrots
  • n. B. water
  • e.g. broth, instant
  • 100 g peas from the can
  • 500 g minced meat
  • 250 ml cream
  • 1 slice(s) processed cheese (Chester)
  • some flour
  • some water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Meatballs, carrot strips with peas in cream sauce

Cut the carrots into sticks and cook in water with a little broth until al dente. Form the raw minced meat into balls, about 1 cm in diameter, and cook in broth until tender. Drain the peas. Place the carrot sticks, meatballs, and peas in a saucepan with the cream and season to taste. Gradually add the cream cheese, stirring constantly. Then thicken the sauce with flour batter (water with flour). Serve with rice.

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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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