Summary

Ingredients

• 1 celeriac
• 300 g carrot (s)
• 1 onion (s)
• 1 tablespoon butter
• 1 tablespoon sugar or honey
• 1 tablespoon balsamic vinegar
• 50 ml red wine
• 0.5 ½ bunch parsley
• salt and pepper

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Instructions

1. Peel the celery and carrots and cut into small cubes about 1 cm on each side. Peel the onion and cut into wedges.
2. Froth the butter in a saucepan, add sugar or honey, let it caramelize slightly, then add the vegetables. Roast everything briefly, deglaze with balsamic vinegar and red wine. Cover and sear over medium heat until the vegetables are soft but still bite. If too much liquid forms, open the lid slightly.
3. Wash and chop the parsley. Salt and pepper the vegetables, fold in the parsley and serve.
4. Goes very well as an accompaniment to pan-fried meats or meatballs and is also tasty for people who don`t really like celeriac.