Summary

Ingredients

• 400 g carrot (s)
• 400 g celeriac
• 3 stalks parsley
• 1 tablespoon butter
• 1 tablespoon olive oil
• some salt and pepper
• 1 pinch (s) sugar
• 100 ml vegetable stock
• 1 squirt lemon juice

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Instructions

1. Peel the carrots and celery bulbs and dice them 1.5 cm. Finely chop the leaves from the parsley stalks.
2. Heat the butter and olive oil in a saucepan. Sauté vegetables in it for 1 minute. Season with salt, pepper and a pinch of sugar. Pour in the vegetable stock, bring to the boil and cook covered for 10 to 12 minutes over a medium heat. Season the vegetables with a splash of lemon juice and mix in the parsley.