Summary

Ingredients

• 1 kg Jerusalem artichoke
• 1 onion (s)
• 2 carrot (s)
• 0.5 ½ celeriac
• 1 leek
• margarine
• 1 liter vegetable broth
• nutmeg
• salt
• parsley

Print Recipe Pin Recipe

Instructions

1. Clean and cut the vegetables, put them in the greased saucepan and cook for 1 minute while stirring.
2. Deglaze with half of the broth and cook for 10 minutes.
3. Then add the rest of the broth and puree with a mixer or hand blender.
4. Season to taste with the spices, bring to the boil again and portion.
5. Finally sprinkle the parsley on top.