Carrot Puree and Ground Meat Turrets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the carrot puree
- 300 grams carrots
- 100 grams starchy potatoes
- salt
- 60 milliliters milk
- 10 grams butter
- 1 splash lemon juice
- freshly ground peppers
- freshly grated Nutmeg
- 2 scallions
- ½ handful Chives
- For the meat mixture
- 50 grams shiitake mushrooms
- 2 Tbsps olive oil
- 350 grams Ground meat (such as Beef)
- salt
- freshly ground peppers
Preparation steps
For the puree: rinse and peel potatoes and carrots, cut into pieces. Cook in salted water for about 20 minutes or until tender. Drain, let evaporate and mash finely with potato masher. Heat milk and butter and add to vegetables, whisk until creamy. Season with lemon juice, salt, pepper and nutmeg. Rinse and trim scallions and chives, cut into thin rings. Set some chives aside for garnishing and set white scallions parts aside. Add chopped chives and scallions to puree and mix well.
For the meat mixture: clean mushrooms and cut into small pieces. Heat oil in a saucepan and saute meat for about 5-7 minutes on high heat. Add mushrooms and remaining white scallion rings and season well with salt and pepper. Place 4 tartlet rings (8-10 cm in diameter) (approximately 3-4 inches) on plates and layer carrot puree and meat mixture, alternating (starting and finishing with carrot puree) in the rings. Carefully remove rings and garnish with chives. Serve.
