Summary

Ingredients

• 750 g potato (s)
• 200 g carrot (s)
• 0.5 ½ small celeriac
• 0.5 liter ½ meat broth, preferably homemade
• 1 tablespoon parsley chopped, smooth
• salt and pepper

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Instructions

1. Peel the potatoes and cut into approx. 2 cm cubes. Peel the carrots and celery and cut into small cubes.
2. Put the potatoes, carrots and celery in the clear meat stock and cook until soft.
3. Season with salt and pepper and sprinkle with parsley.
4. Goes as a side dish with boiled beef brisket with horseradish, boiled beef, bratwurst or braised beef.