Summary

Ingredients

• 500 g parsley root (s), peeled and sliced diaonally
• 2 shallot (s), finely diced
• 60 g herb butter
• 200 ml vegetable stock
• 1 bay leaf
• 1 pinch (s) clove powder
• 1 cup crème fraîche
• 2 egg yolks
• 1 teaspoon cornstarch (Gustin), mixed
• 2 bunches parsley, smooth, cut
• 1 lemon (s), the grated zest it
• salt
• pepper

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Instructions

1. Steam the shallots in the melted herb butter until translucent. Add the parsley roots. Pour on the vegetable stock, then add the bay leaf and clove powder. Salt, pepper and cook with the lid closed for about 10-13 minutes. Tie with the touched Gustin.
2. Mix the crème fraiche, egg yolks, parsley and lemon zest and mix with the vegetables. No more cooking. Remove the bay leaf and then season again to taste.
3. Potatoes and possibly pan-fried dishes go well with it.