Remove the skin from the carrot, one onion and the garlic cloves and cut into tiny cubes. Rinse the parsley and shake dry, pluck the leaves from the branches and chop finely. Melt 1 tbsp. clarified butter and sauté the prepared ingredients with the pine nuts. Cool. Remove the skin from the apples, cut them into quarters and remove the core, remove the skin from the remaining onions. Cut both into slices about 1 cm thick. Cut the bacon into small cubes. Rinse the thyme and shake dry.
Melt 1 tbsp. clarified butter and fry the bacon until crispy. Add apple and onion slices and thyme. Extinguish with 100 ml Calvados and steam for 5 minutes until soft, then set aside. Rinse, clean and chop the greens. Crumble the toast between your fingers. Prepare ground beef with Dijon, toast, egg mustard, paradeis pulp and the sautéed carrot-parsley mixture. Season with salt and pepper. Preheat the oven to 200 °C.
Flatten the minced meat mixture slightly and form a few apple and onion wedges in the center, removing the thyme sprigs. Shape the mince mixture into a loaf. Melt the remaining clarified butter in a roasting pan and sauté the greens in it, then place the minced loaf in the roasting pan. Pour the rest of the Calvados and the clear soup, put the roaster on the stove and roast the minced meat for 30 minutes. Now add the rest of the apple
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