Summary

Ingredients

• 0.5 ½ parsnip (s)
• 1 onion (s)
• 1 small Glass beetroot
• 1 ½ tablespoon horseradish, freshly grated
• 1 tablespoon spelled flakes
• 2 tablespoon sunflower oil
• salt

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Instructions

1. Fry the finely diced onions and parsnips in oil, add a little water and cook for 5 minutes. Then add all the other ingredients and puree.
2. With cress on it, it has a particularly hearty taste. On bread or with boiled potatoes.
3. Can be made entirely from seasonal, regional ingredients in autumn / winter.