Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g celeriac, rouhly diced, weihed cleaned
- 300 g carrot (s), rouhly diced, cleaned and weihed
- 200 g potatoes, floury boilin, rouhly diced, cleaned and weihed
- 100 g shallot (s), finely diced
- 30 g butter, mildly soured
- 1 twig (s) lovage, alternatively tablespoon dried, rubbed
- 0.5 ½ bunch parsley
- 1 teaspoon, leveled pepper, white
- salt
Print Recipe
Pin Recipe Instructions
- Wash the lovage and parsley, shake dry, pluck from the stems, chop and set aside separately, covered.
- Cook the vegetables and potatoes in salted water until soft. In the meantime, slowly sweat the shallots with the lovage and butter in a pan until they start to brown.
- Add to the drained vegetables and potatoes, mash everything to a puree and season with the spices. Stir in the weighed parsley before serving.
- Goes well with pan-fried meat, fish or eggs.
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