Leek bulgur meatballs with leek sauce

Ingredients for 4 servings
Cutlets:• 1 leek, (about 280 g)
• 60 g shallots
• 1 small red chili pepper
• 8 tbsp. Olive oil
• 100g bulgur
• 1 tsp tomato purée
• 150ml vegetable stock
• Salt Pepper
• 5 stems of parsley juice
• 1/2 lemon bio
• 30g Parmesan, (finely grated )
• 1 egg yolk, (Kl. M)
• 30 g bread crumbs

Sauce:
• Salt
• 100ml Absinthe
• 180 ml whipping cream
• 70 ml milk

Time: 25 min plus cooking time 40 minutes

Preparation

1. For the meatballs the leek, along into quarters, wash thoroughly and pat dry. The bright and cut the dark portion separated into very fine strips. Dice the shallots finely. Chili clean and cut into thin rings.


2. 3 tablespoons oil in a saucepan, shallots and chili in it over medium heat 2 minutes fry until soft. The bright leeks and bulgur admit and cook 1 minute. Tomato puree Stir and fry 30 seconds. Deglaze with vegetable stock, then cover and let swell the off oven for 20-25 minutes, season with salt and pepper. Pluck parsley leaves and chop finely. Bulgur mass with parsley, lemon juice, Parmesan, egg yolks and breadcrumbs mix, possibly slightly seasoning with salt and pepper. From this mass with wet hands 8 equal forms large meatballs, press lightly and refrigerate until the roast.

3. For the sauce the dark leek blanch in boiling salted water for 10 seconds pour into a colander, rinse and squeeze it. Give vermouth into a saucepan and boil over medium heat 2-3 El. Cream and add milk and cook over low heat for 3-4 minutes open. Leek Puree and add a cutting bar. Pour sauce through a fine sieve into a second pot, season with salt.

4. Heat the remaining oil in a nonstick pan, fried meatballs over medium heat for 4-5 minutes roast around it. Sauce and serve warm with 2 meatballs on warmed plates. Mashed potatoes with roasted almonds fits.

Nutritional information per serving: 469 kcal
• 9 g protein
• 34 g fat
• 30 g carbohydrates