Summary

Ingredients

For the vegetables:

• 500 g celeriac
• 0.5 teaspoon ½ salt
• 25 ml lemon juice
• 100 g carrot (s)
• 100 g potato (s)
• 100 ml olive oil
• 200 g onion (s)
• 500 ml vegetable stock
• 1 teaspoon sugar

For the set:

• 0.5 ½ bunch parsley
• 50 g peas, fresh or frozen

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Instructions

1. Peel the celery bulbs, cut in half, wash and cook for about 5 minutes in boiling water with salt and lemon juice. When cool, cut into pieces 5-6 cm long.
2. Peel the carrots and potatoes, quarter them lengthways and also cut into long pieces. Peel and cut the onions and cut into eighths.
3. Sauté the oil, onions and carrots in a saucepan over a medium heat for about 4-5 minutes while stirring. Add the celery pieces and let simmer for another 4-5 minutes. Pour in the vegetable stock and add a pinch of sugar and salt each. Bring to the boil, then reduce the heat and add the potatoes after 10 minutes. Let simmer again in the closed pot for approx. 10 minutes until the vegetables are cooked through. Let the vegetables with the broth cool in the pot.
4. Cook the peas very briefly. Garnish the cold vegetables with sliced parsley and peas.
5. Variation: Braise half of the celery with onions and carrots without cooking beforehand. This makes the taste of the vegetable salad even more intense.