MUMMY KOCHT…
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Vor langer Zeit im Restaurant gegessen und für sehr lecker befunden, kochen wir dieses Gericht immer mal wieder etwas abgewandelt und Freischschnauze nach. Wer den Geruch von Frikadellen aus der Pfanne nicht mag, wird dieses Rezept aus dem Backofen mögen. Los geht‘s!
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1 Wirsing Kartoffel-Selleriepüree2, 5 Kilo Kartoffeln 160 Gramm Sellerie 250 ml Milch 2-3 Prisen Muskatnuss 50 Gramm Butter Salz und Pfeffer
Frikadellen 600 Gramm gemischtes Hackfleisch (schmeckt auch mit Tofu) 25 Gramm Haferflocken 2 Eier Salz Pfeffer TL Honigsenf Zwiebel (optional)
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STEP 1 Die Kartoffeln und den Sellerie schälen, in Stücke schneiden und weichkochen. Anschließend das Wasser abgießen, mit Milch, Butter und Gewürzen stampfen, bis es ein glattes Püree ist (niemals den Pürierstab verwenden, dann habt ihr Schleim!).
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STEP 2 Die Blätter vom Wirsing lösen und waschen.
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STEP 3 Den Strunk keilförmig herausschneiden.
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STEP 4 Alle Zutaten für die Frikadellen in eine Schüssel geben und mit den Händen vermengen.
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STEP 5 Frikadellen formen und in das Wirsingblatt einrollen.
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STEP 6 Die gerollten Wirsingblätter mit einem Spieß zusammenstecken und aufs Backblech legen.
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STEP 7 Für die Fleischesser und Gemüseverpöner einfach pure Frikadellen mit auf’s Blech legen und alles zusammen bei 160 Grad Umluft 35-40 Minuten backen.
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STEP 8 Den restlichen Wirsing kleinschneiden und in Butter und einem Schuss Milch zirka 10 Minuten dünsten. Mit Salz, Pfeffer, Muskatnuss und einem Esslöffel Kräuterquark abschmecken.
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Köstlich!
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Mehr zum Thema Food von Valeska auf MUMMY MAG
[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=“1_2,1_2″ _builder_version=“3.25″ custom_padding=“0px|0px|30px|0px“ _i=“7″ _address=“0.7″][et_pb_column type=“1_2″ _builder_version=“3.25″ custom_padding=“|||“ _i=“0″ _address=“0.7.0″ custom_padding__hover=“|||“][et_pb_image src=“https://mummy-mag.de/wp-content/uploads/2019/08/IMG_0220.jpg“ url=“https://mummy-mag.de/2018/10/16/schnelle-einfache-crepes/“ url_new_window=“on“ align_tablet=“center“ align_last_edited=“on|desktop“ _builder_version=“3.23″ animation_style=“slide“ animation_direction=“left“ animation_duration=“500ms“ animation_intensity_slide=“10%“ _i=“0″ _address=“0.7.0.0″][/et_pb_image][et_pb_text _builder_version=“3.27.4″ _i=“1″ _address=“0.7.0.1″] Valeska liebt Klassiker. Die sind im Grunde ihr Spezialgebiet.
HIER gibt es ein schnelles Rezept für
Lasagne. [/et_pb_text][/et_pb_column][et_pb_column type=“1_2″ _builder_version=“3.25″ custom_padding=“|||“ _i=“1″ _address=“0.7.1″ custom_padding__hover=“|||“][et_pb_image src=“https://mummy-mag.de/wp-content/uploads/2018/12/Valeska-Kuerbissuppe.jpg“ url=“https://mummy-mag.de/2019/01/20/salat-mit-suesskartoffelhobeln-und-kernen/“ url_new_window=“on“ align_tablet=“center“ align_last_edited=“on|desktop“ _builder_version=“3.23″ animation_style=“slide“ animation_direction=“left“ animation_duration=“500ms“ animation_intensity_slide=“10%“ _i=“0″ _address=“0.7.1.0″][/et_pb_image][et_pb_text _builder_version=“3.27.4″ _i=“1″ _address=“0.7.1.1″] Valeska kann ja alles kochen. Jetzt ist wieder
Kürbissuppenzeit .
HIER versteckt in einem Weihnachtsmenü, aber geht auch solo… [/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]
