Peel and chop root parsley, potatoes and garlic. Simmer the vegetables in the vegetable stock for 12-20 minutes until cooked. Cooking time depends on the heat and size of the pieces. It can also evaporate in a pressure cooker in about 3 - 4 minutes.
After the pressure cooker has boiled or has evaporated, mash and season to taste. Fold in or pour over the parsley.
Serve as a side dish. I recommend doing more for a main course.
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