Summary

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

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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.