Meatballs with gingerbread sauce, duchess potatoes & Brussels sprouts
Here we have a very delicious and festive recipe for you. The best thing: It is completely vegan and is perfect for a contemplative time. Have a spoon ready, because the gingerbread sauce tastes heavenly even on its own.
Easy To Mix Frika
For the duchess potato:
300g potatoes (floury)
100ml prepared oat drink
1 tbsp vegan butter
Salt pepper
nutmeg
For the gingerbread sauce:
1 carrot
¼ celery root
2 onions
1 clove of garlic
2 tbsp tomato paste
200ml red wine
1l vegetable broth
100g gingerbread, natural
For seasoning: salt, pepper, bay leaves, juniper berries, thyme, rosemary
For the Brussels sprouts:
200g Brussels sprouts
2 tbsp olive oil
Salt pepper
pinch of sugar
Easy To Mix Meatball mix according to instructions and cool for 30 minutes.
After the cooling time: Fry in a pan in a little rapeseed oil until the desired degree of browning.
Brown the vegetables in a pan with a little oil and season with salt and pepper. Add tomato paste and fry until spicy.
Deglaze with a little red wine and then let it boil down. Add wine again and let it boil down. Repeat until the wine has completely reduced.
Then add the vegetable broth, spices and gingerbread. Let simmer for 2 hours.
Depending on the desired consistency, pour through a sieve if necessary. After the cooking time, season again generously and taste.
Cook mashed potatoes. Fill this into a piping bag with a large star nozzle and press rosettes onto a baking tray lined with baking paper.
Bake at 180 degrees for about 10 minutes, depending on the desired browning.
Wash and clean the Brussels sprouts, cut off the stalks and halve them. Mix in a bowl with olive oil and spices.
Place the mixture on a tray lined with baking paper and bake at 200 degrees for about 15 minutes. Serve everything on one plate and enjoy.
