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Ingredients
Hackbraten
- 30 g Weißbrot, altbacken in Stücken
- Wasser lauwarm, zum Einweichen
- 12 Stängel Blattpetersilie abgezupft
- 6 Stängel Salbei abgezupft
- 100 g Zwiebel halbiert
- 2 Knoblauchzehen klein
- 30 g Oliven, schwarz, entsteint
- 50 g getrocknete Tomaten, in Öl abgetropft, in Stücken
- 30 g Butter in Stücken
- 60 g Sahne-Meerrettich
- 2 Eier (Kl. M)
- 750 g Hackfleisch, gemischt
- 250 g Mett
- 1 ½ TL Salz
- 6 Prisen Pfeffer
- 1 TL Paprika rosenscharf
- 3 EL Pflanzenöl
Topinambur-Püree
- 750 g Wasser
- 600 g Topinambur in Stücken
- 300 g Kartoffeln in Stücken
- 6 Prisen Salz
- 25 g Sahne
- 110 g Butter
- 8 Prisen Muskat frisch gerieben
- 5 Stängel Salbei abgezupft
- Nutrition
- per 1 Portion
- Calories
- 601 kcal / 2515 kJ
- Protein
- 29 g
- Fat
- 45 g
- Carbohydrates
- 15 g
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