* Soak wholemeal toast cubes in milk for about 10 minutes. Sauté onion cubes in rapeseed oil and mix with the remaining ingredients for the meatballs. Finally, add the seasoning ingredients and wild herbs. Form small balls and steam them in the steamer insert for 8-10 min. or bake them in the stove or roast them in the frying pan.
* Sauté the vegetables in rapeseed oil, add honey and caramelize, sprinkle the cornmeal and pour liquid. Make the ragout 4-5 min. Finally, refine with whipped cream and season the seasoning ingredients.
* Finally put the vegetable ragout on a plate, put the steamed balls on top and serve with potatoes and wild herbs.
Note: Secondary plant substances: Wild herbs, vegetables
Difficulty: easy Fat: about 15 g per person
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Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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