Glazed Root Vegetables As Side Dish or Main Course

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 g carrot (s)
  • 150 g parsley root (s)
  • 100 g parsnip (s)
  • 0.8 liters vegetable stock
  • 40 g butter
  • 1 pinch (s) salt and pepper, black from the mill
  • some thyme or rosemary
Glazed Root Vegetables As Side Dish or Main Course
Glazed Root Vegetables As Side Dish or Main Course

Instructions

  1. Clean the vegetables, cut into approx. 5 cm long strips with an edge length of approx. 1 cm. Bring the vegetable stock to the boil, blanch the vegetables in it for 3 - 5 min.
  2. Melt the butter in the pan and toss the vegetables with coarsely chopped herbs for 1 - 2 minutes. Add salt and pepper to taste, serve.
  3. If desired, a peeled clove of garlic (not crushed) can be added to the pan for flavoring. Remove before serving. As a vegan alternative, you can of course swivel olive oil.
  4. Other types of vegetables such as B. Kohlrabi, celery, salsify, zucchini (shorter cooking time), sweet peppers.

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