Meatballs:
400 carrot
400g minced chicken
0,5dl breadcrumbs
1 egg
1tsp black pepper
1tsp salt
10 leaves of fresh basil

Roasted root vegetables:
100g turnip
200g beetroot
100g parsnip
200g carrot
50g honey
0,5dl oil
1tsp dried thyme

1. Wash, peel and cut the root vegetables into bite-sized pieces.
2. Heat oil in a pan and add the chopped vegetables. Add honey, pepper, salt and thyme.
3. Roast the vegetables for about 15 minutes on medium heat until they begin to soften.
4. For the meatballs, wash, peel and grate the carrots. Squeeze as much juice out of the grated carrots as you can.
5. Chop the basil leaves.
6. Mix together the grated carrots, minced chicken, breadcrumbs, egg, pepper, salt and shredded basil. Stir until the mixture is smooth and shape into same-sized balls.
7. Heat some oil in a pan and fry the meatballs until cooked on all sides.
8. If necessary, reheat the root vegetables in a pan if they have cooled down while waiting for the meatballs.