Parsley Root Essence

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

500 g parsley root (s)
1 liter poultry stock, self-cooked or from a jar
1 bunch parsley, smooth
salt and pepper

Instructions

Peel the parsley roots, cut into thin slices or cubes and briefly bring to the boil with the poultry stock. Then reduce the heat and cover and let the stock simmer for an hour.
In the meantime, wash the parsley and roughly chop the leaves - save some for garnish.
After the hour add the parsley and let it simmer gently for another 30 minutes.
Pour off the essence through a sieve and season with salt and a little pepper.
With dumplings, e.g., Serve boletus dumplings. The dumplings must be pre-cooked separately.
`Mushroom dumplings in broth` from the DB tasted particularly good with it. They were pre-cooked in a meat broth and served in essence.
Add the rest of the parsley before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.