Peel the carrot and Jerusalem artichoke and cut them as thinly as possible with a mandolin slicer.

Pour the oil into a bowl and dip each chip in the oil, then place them on a baking sheet covered with parchment paper.

They need between 5-10 minutes at 180 degrees Celsius (356 degrees Fahrenheit) in the oven.

When they have gained a little color, take them out and sprinkle salt over them. They are now ready to serve.

Start by chopping the carrot, onion, and apple into small cubes.

Melt the butter in a heavy-bottomed pot and sauté the vegetables in it.

Pour the flour into the pot and stir well.

Add the curry to the pot and stir well.

Add the stock gradually and let it simmer for about 15 minutes.

Cool the sauce, for example, by pouring it into another container and giving it 10 minutes in the freezer.

Then blend the sauce and heat it up in a pot, seasoning to taste with salt, pepper, lemon juice, and vinegar.

 

Start by grating your onion on a grater (or chopping it into small pieces).

Place the meat mixture in a bowl and add salt and pepper.

Add the egg and stir. Then do the same with the oats and onion.

Finally, add the milk gradually (in other words: Do not pour it all in at once).

Let the mixture rest in the fridge for 15 minutes.

Shape the meatballs to your desired size (we use a tablespoon for this) and place them in the heated sauce.

Gently heat them for 15 minutes and the dish is ready to serve.

 

For 2 people, we typically use a cup of rice and 2 cups of water plus a tsp. of salt.

Cook the rice in water with the salt for 12 minutes, then cover with a cloth and let it rest for 12 minutes.

They are ready to serve.

 

Finely chop the remaining ingredients for garnish to add a bit more texture to the dish.

Place rice at the bottom of the plate and pour the sauce with the meatballs over it.

Sprinkle with apple pieces and chips and garnish with parsley.