Summary

Ingredients

• 250 g celery, cleaned
• 250 g parsley root (s), cleaned
• 1 bunch parsley, smooth
• 1 tablespoon margarine
• 2 cloves garlic
• salt

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Instructions

1. Peel, wash and quarter the celery bulb and cut into 1 cm thick sticks. Peel and wash the parsley root, quarter lengthways and cut into small cubes. The
2. Wash the parsley, spin dry and roughly chop.
3. Heat the margarine in a coated pan. When it foams, fry the celery and parsley root cubes all around until brown. Add the pressed garlic and roast briefly. Finally add the flat-leaf parsley and roast for about 2 minutes.
4. Serve on plates and sprinkle with coarse salt.