Fast Food Recipe:Mushroom, parsley and boiled potato and celeriac

Let's enjoy cooking !!

How to make Potatoes with butter and parsley video

Frikadeller is the national dish of Denmark and a favourite among children. Every family has their own recipe – this is ours. My grandmother taught me to use sparkling water instead of milk, which gives a lighter texture. Fresh thyme is my addition.

Serves 4

For the frikadeller
minced pork 500 g
onion 1 small, finely chopped
fresh thyme leaves 1 tsp, finely chopped
eggs 2
plain flour 50g
sparkling water 50ml
salt and freshly ground pepper
butter 30-40g (for frying)

For the potato and celeriac

potatoes 3 big
celeriac 300g
bay leaf 1

For the mushrooms

porcini mushrooms 400g or any mushroom of choice
garlic 2 cloves, finely chopped
butter 60g
curly parsley 8 tbsp, chopped

Method:

To make the meatballs, mix the minced pork, onion, thyme and eggs together and beat well. Stir in the flour. Lastly mix in the sparkling water and season with salt and pepper.

Leave the mixture, then peel the potatoes and celeriac and cut into 1.5cm cubes. Boil in salted water with the bay leaf for 10 minutes.

Meanwhile, melt the butter in a large frying pan, and use a spoon and your free hand to shape the pork mixture into oval balls (you should be able to make about 14). Add to the frying pan and cook the meatballs on all sides until they are golden brown, for about 20 minutes, turning them now and then.

Rinse the mushrooms and sauté them in half the butter for 5 minutes, then add the garlic, season with salt and pepper, and sauté for another 5 minutes. Add the rest of the butter if you want the mushrooms more creamy, then turn the heat off and mix the parsley in.

Drain the potatoes and celeriac; serve with the frikadeller and the sautéed mushrooms.