Veggie Patties with Root Vegetable Puree & Creamy Sauce
30 min
Veggie
10000
For 2 Portions
300 g
potato
120 g
parsnip
60 ml
whole milk
60 g
heavy whipping cream
4
shallot
2
vegan meatball
2
carrot
2 tbsp
olive oil
2 tbsp
butter
1 tbsp
wheat flour
1/10 l
vegetable broth
pepper
nutmeg
salt
1. All set?
2. Peel and dice potatoes, carrots, and parsnips. Then, cook in salted water for about 20 min.
3. In the meantime, peel shallots and cut into large pieces or quarter.