FRIJE

Instructions

• 1.   Preheat the oven to 180 °C (350 °F). Roll the ground meat into small cherry-sized meatballs. Place them on a baking sheet lined with parchment paper. Bake for 10 minutes.
• 2.   Peel the potatoes, cut them into pieces, and cook them in boiling water for about 15 minutes.
• 3.   Meanwhile, sauté the julienned vegetables in a Dutch oven with 2 tablespoons of olive oil and thyme for 2 minutes. Sprinkle with flour, mix for 1 minute, then gradually pour in 8 dl (3 1/3 cups) of hot water while stirring. Add crumbled bouillon cubes, meatballs, and bay leaf. Let simmer for 10 minutes over very low heat.
• 4.   Cut the mushrooms into quarters and sauté them in a pan with 1 tablespoon of oil and a splash of lemon juice until golden. Add them to the Dutch oven along with the cooking cream. Adjust the seasoning and add a little more lemon juice.
• 5.   Serve hot with plain boiled potatoes. Sprinkle with a little parsley if desired.

Notes & Suggestions

• Tip: You can thicken the sauce at the end of cooking by whisking 1 egg yolk with a little cooking juice. Be careful not to let the mixture boil afterwards. Feel free to prepare this recipe in advance and freeze it (except for the potatoes) (step 2).

Nutritional information *

Reference

• www.delhaize.be/fr/recettes/recetteDetails/Boulettes-de-porc-en-blanquette/r/R00055643