Kalvefrikadeller with mashed potatoes and porre-timian sauce

Ingredients for Kalvefrikadeller with mashed potatoes and porre-timian sauce

Instructions for Kalvefrikadeller with mashed potatoes and porre-timian sauce

To prepare the Kalvefrikadeller with mashed potatoes and porre-timian sauce recipe, please follow these instructions:

meatballs:
Chop onion and garlic. Cut cornichones into small pieces and stir them in the meat together with the other ingredients.
Melt butter on a forehead and shape fritters of the farmer. Fry the browns for approx. 2 min. On each side, turn to medium heat and fry the dishes for approx. 4 min. On each side until they are completed.

Mashed potatoes: Peel the potatoes and cut into smaller pieces. Boil the potatoes in plenty of water until they are tender. Sip the cooking water and save it. Whip the potatoes with a hand mixer. Add boiling milk and boiling water until the mash has a lind consistency. Taste the mashed potatoes with nutmeg, salt and pepper.

Sauce: Cut the pears into thin rings, rinse them and drop them in a sieve. Sweat the leeks and the thyme in the butter until the pores are soft. Add the honey and vinegar and boil. Add broth and boil for approx. 5 min. Stir maizena with thick milk and stir in the sauce. Boil the sauce for 3-5 minutes. By low heat. Season with salt and pepper.