Meatballs with cream sauce and mashed potatoes
Meatballs with cream sauce and mashed potatoes
Serves 4
Meatballs
INGREDIENTS
400 g shapable vegan mince
1 tablespoon rapeseed oil
1 yellow onion
1.5 tablespoons good vegetable broth
1 tablespoon dark Chinese soy sauce
½ tablespoon ground black pepper
Vegan butter (a lot)
Salt and black pepper
Method
Thaw the shapable mince by letting it sit at room temperature for about 30 minutes
Peel and finely chop the yellow onion. Very fine, the finer the better!
Mix in the onion and all other ingredients into the mince and mix by hand.
Taste the mince. It should not be TOO strongly seasoned, but have a fairly distinct character of onion, black pepper and mustiness.
Form small balls, about 2 cm in diameter until the mince is finished.
Heat a frying pan and fry the meatballs in batches in ample cooking oil on high heat until they have a nice color and feel firm.
Remove from the frying pan and prepare the cream sauce in the cooking residue from the meatballs.
Cream sauce
Ingredients
4 dl oat cream
1.5 tablespoons vegetable broth
1 tablespoon black currant jelly (with pectin)
1 tablespoon dark Chinese soy sauce
1 teaspoon dried thyme
5 dried juniper berries
Salt and black pepper
Method
Pour all ingredients for the cream sauce into the frying pan where you just fried the meatballs and let cook together for 2-3 minutes.
Taste with salt and pepper and let the meatballs cook with again the last minute.
Pressed cucumber
Ingredients
1 large fresh cucumber
3 teaspoons salt
2 tablespoons vinegar (12%)
1 dl water
3 tablespoons sugar
½ teaspoon white pepper
a small handful chopped parsley
METHOD
Wash the cucumber or peel it if you want. Slice it into thin slices with a knife or mandolin.
Place the slices on a plate or on a cutting board and salt them. Then place another plate or board tightly over them so they are in press and place something heavy on top. Let press for about 30-40 minutes so that they release some liquid.
Mix together the rest of the ingredients for a cold sauce that you whisk until the sugar dissolves. Pour off the pressed liquid from the cucumber and mix in the slices.
Place in a clean glass jar in the refrigerator for at least one hour before serving.
Raw stirred lingonberries
Ingredients
3 dl fresh lingonberries
1-1.5 dl sugar
Mix lingonberries and sugar in a bowl and mash them with a fork. If they are frozen, let thaw before mashing.
Mashed potatoes
Ingedients
1 kg floury potatoes
1-2 dl oat cream
2-3 tablespoons cold-pressed rapeseed oil or vegan butter
1 teaspoon ground nutmeg
Salt and white pepper to taste
Method
Peel the potatoes and cut into small cubes.
Boil the potatoes in salted water until they are soft. Drain and mash them with oat cream, oil or vegan butter, nutmeg, salt and white pepper.
