Minced Roast with Vegetables

Pour the bread with hot milk and let it swell a little.

Crush the soaked bread with a fork and put it together with the carrot, onion, minced meat, leek (1) and egg in a large enough bowl. Knead everything well. Chop the parsley, add to the mixture together with the spices and mix well.

Preheat the oven to 220 °C. Brush a Teflon or glass cake pan (approx. 25x12x8 cm for 4 servings) with oil, pour in the quantity and smooth it down. Put the dish in the middle of the oven and roast the minced meat for thirty minutes.

Mix the grated cheese with the breadcrumbs and sprinkle on the minced meat after 30 minutes. Reduce the oven temperature to 180 °C and cook the roast for another twenty to thirty minutes.

Cool the roast a little, then turn it over and carve it.

For the sauce, melt the butter in a frying pan and steam the leek strips (2) for a few minutes. Then pour over the slices.

Serve with white long-grain rice and lettuce.

Tip: Always use aromatic spices to refine your dishes!

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