Mashed Potatoes and Parsnips with Beef Carrot Meatballs
Mashed Potatoes and Parsnips with Beef Carrot Meatballs - They'll be in your mouth in no time! Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
This dish will be a hit with your little ones and give them valuable fiber from the parsnips and protein from the meatballs.
Serve this dish wish a side salad to cut the fatness.
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,568 mg | (39 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 111 mg |
Ingredients
- Ingredients
- 21 ozs potatoes
- 9 ozs Parsnips
- salt
- 2 carrots
- 2 Tbsps Canola oil
- 14 ozs Ground beef
- 1 egg
- 4 Tbsps old fashioned Oats
- peppers
- ground paprika
- 5 ozs
- 1 Tbsp butter
- 1 tsp Basil
Kitchen utensils
Preparation steps
Peel, wash and chop the potatoes and parsnip and cook in boiling salted water for about 15 minutes.
Clean, peel and grate the carrots. Heat 1 tablespoon of oil in a hot pan. Fry the grated carrots on a medium heat for about 4 minutes. Knead minced meat with carrots, egg and oat flakes. Season the minced meat with salt, pepper and paprika powder and form about 12 balls with wet hands. Heat remaining oil in a pan. Fry the meatballs for 10 minutes on all sides.
In the meantime, drain the potatoes and parsnip, let them evaporate briefly and mash them with a potato masher. Stir in milk and butter. Season puree with salt and pepper. Wash basil, shake dry and cut into strips. Serve meatballs with the puree and sprinkle with basil.
