Ground Meat Rolls with Sauce and Thyme Carrots - Persiljejärpar med skysås och timjanmorötter

GROUND MEAT ROLLS WITH SAUCE

AND THYME CARROTS

Persiljejärpar med skysås och timjanmorötter

Serves 2

0.2 cup dried breadcrumbs

0.4 cup regular milk

1 tablespoon onion powder

1 egg

1 tablespoon concentrated veal fond

1.1 lb ground pork

0.2 cup chopped parsley

2 tablespoons butter or margarin

Sauce:

1.4 cups water

2 tablespoons concentrated veal fond

2 tablespoons flour

0.2 cup cooking cream

Thyme carrots:

2 carrots

1 tablespoon rapeseed oil

1 teaspoon grated orange zest

1 tablespoon fresh thyme

or 1 teaspoon dried thyme

salt, pepper

Decoration:

chopped parsley

For serving:

boiled potatoes

Put breadcrumbs, milk and onion powder in a bowl and leave to swell for 5 minutes. Add egg, veal fond, ground pork and parsley and work until smooth. Shape into rolls, with oiled hands, and put them on a plate or a baking paper. Fry the rolls all around in turns in butter for about 5 minutes. Cover with a lid and leave them in a frying pan.

Sauce:

Beat together water, fond, flour and cream in a saucepan. Bring to a boil while stirring and simmer for 3 minutes. Flavor to taste with salt and pepper.

Thyme carrots:

Peel and slice the carrots and boil in lightly salted water for 3 to 4 minutes. Pour off the water and add oil, orange zest, thyme, salt and pepper.

Serve with boiled potatoes and sprinkle with chopped parsley.

Enjoy!

Bella