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Parsnip and Minced Meat Skillet with Sour Cream | Quick Autumn Delight
(0)
25 min
Quick
Knuspr-Küche
Deftige Herbstküche in nur 25 Minuten: Fein-würzige Pastinaken treffen auf saftig angebratenes Hackfleisch, frischen Thymian und cremigen Schmand. Ein herrlich aromatisches Feierabendgericht für die goldene Jahreszeit!
Preparation method
Preparation
Peel the parsnips, trim the ends, quarter the roots lengthwise, and cut them into approx. 1 cm thick slices. Peel and finely dice the yellow onion and garlic cloves. Wash the fresh thyme, shake dry, and strip the leaves from the sprigs. Finely chop the flat-leaf parsley.
Frying & Simmering
Heat the vegetable oil in a large, deep skillet over medium to high heat. Add the mixed minced meat and fry sharply for about 5 minutes until crumbly and appetisingly browned all over. Season with a little table salt and ground black pepper.
Add the diced onion and garlic along with the parsnip pieces to the skillet with the minced meat, and sauté for about 3 minutes while stirring so the root vegetables take on subtle roasted aromas.
Chef's tip
For an especially quick preparation, slice the parsnips thinly (approx. 0.5 cm). This allows them to cook through wonderfully evenly in under 10 minutes.
Freshly toasted rustic bread or a hearty sourdough bread pairs wonderfully with this, perfect for mopping up the creamy sauce.
30 min
Under an hour
