Minced Roast with Vegetables and Rice

Put the mince in a bowl. Chop the rosemary and thyme. Finely dice the shallot, pickle, dried tomatoes, 1/4 of the bell pepper, 1/4 of the parsnip and 1/2 of the carrot.

Squeeze a clove of garlic, add eggs, paprika powder, pepper, salt and dumpling bread. Season to taste and let stand.

Form a loaf (or put it in a loaf pan) and bake at 180°C for about 30-40 minutes. Put on the rice.

Roughly chop the mushrooms and fry them in a pan. Remove from the pan, chop the onion and fry it in the pan.

Cut the remaining vegetables into coarse pieces, add tomato paste and sugar to the onions and fry well. Add the vegetables, mushrooms, squeeze a clove of garlic and add everything.

Deglaze with balsamic vinegar, add the soup and simmer until it reduces and the vegetables are still firm to the bite. Season to taste and add basil. Add the chives to the rice.

Serve the roast with mushrooms, vegetables and rice.

Preparation Tip:

Feel free to use the vegetables according to your taste.

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