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Ingredients
Vegetables with Sausage Meatballs
- Ingredients
- 400 grams waxy potatoes
- salt
- 750 grams Turnip greens
- 1 large onion
- 1 garlic clove
- 3 Tbsps Canola oil
- freshly ground peppers
- Nutmeg (freshly grated)
- 500 grams Sausage meat
- 2 Tbsps grainy Mustard
- 2 Tbsps Juniper schnapps
- 4 Tbsps finely chopped parsley
- 1 Tbsp Orange zest (organic)
Peel the potatoes and cook for about 20 minutes in salted water. Drain, allow to cool and cut into about 1.5 cm (approximately 1/2 inch) cubes.
Rinse rapini, trim and cut into chunks. Blanch 1 minute in salted water and drain well. Peel the onion and garlic and finely dice. Cook onion in 1 tablespoon oil in a pan until translucent, then add the rapini and potatoes. Sauté 5-7 minutes over medium heat. Season with salt, pepper and nutmeg.
Shape sausage meat into small meatballs. Brown in another pan in oil until golden brown. Drain off excess grease and add the mustard. Deglaze with the juniper schnapps and cook until the meatballs have a smooth crust, a few minutes longer.
Mix parsley with orange zest. Arrange the meatballs on the vegetables and serve sprinkled with the orange zest-parsley mixture.