Can I also make the Liège balls without celeriac puree or chicory salad?

Yes, you can also serve the Liège balls with, for example, mashed potatoes and vegetables of your choice.

Can I also make the Liège balls without vinegar?

Yes, if you don't want to use vinegar, you can omit it or replace it with, for example, lemon juice.

Liège balls with celeriac puree and chicory salad

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40min

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A nice bistro classic: Liège balls in sauce with celeriac puree served a chicory salad with mayonnaise. To the recipe!

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Ingredients

What do you need?

Quantity: 4P

Balls
800 g mixed minced meat
1 bone curly parsley
2 cloves of look
1 shallot
70 g white bread without crust
100 ml of milk
1 egg
Pepper and salt

Sauce
1 tbsp butter
2 large onions
Thyme
1 tbsp flower
1 tbsp mustard
1 KL vinegar
2 tbsp Liège syrup
500 ml of chicken or veal broth
Pepper and salt

Serve with celeriac puree and chicory salad

Balls
800 g mixed minced meat
1 bone curly parsley
2 cloves of look
1 shallot
70 g white bread without crust
100 ml of milk
1 egg
Pepper and salt

Sauce
1 tbsp butter
2 large onions
Thyme
1 tbsp flower
1 tbsp mustard
1 KL vinegar
2 tbsp Liège syrup
500 ml of chicken or veal broth
Pepper and salt

Serve with celeriac puree and chicory salad

Preparation method

How do you make this?

Cut the crust of the bread and soak the crumb in milk.

Peel look and shallot, grater look and chop shallot and add to minced meat.

Finely chop the parsley, add to the minced meat together with pepper and salt, the egg and the squeezed crumb.

Form balls the size of a ping -pong ball and fry them around nicely in a large stew, add them and add the finely chopped onion rings, let them fry until they are nicely colored, add an extra piece of butter when the whole is too dry.

Add the flour, mix until you no longer see it and extinguish with half of the stock, stir well. Now add mustard, vinegar, syrup and the rest of the stock, season with salt and pepper.

Return for 2 minutes and add the fried balls again, put lid on it and simmer for 10 minutes.

Serve with the puree and salad.

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