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
Print Recipe
Pin Recipe 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.
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