Parsnip and Carrot Ragout

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g parsnip (s)
  • 500 g carrot (s)
  • 25 g butter
  • 20 g flour
  • 200 ml vegetable stock
  • 250 ml milk
  • 4 stalks parsley
  • salt
  • Pepper, white, colored or black, from the mill
  • Nutmeg, freshly grated
Parsnip and Carrot Ragout
Parsnip and Carrot Ragout

Instructions

  1. Clean, peel, wash and slice the parsnips and carrots. Melt the butter in a wide saucepan and briefly sauté the parsnip with the carrot slices. Then dust with the flour and sweat. Pour in the vegetable stock and milk and simmer for about 5 - 8 minutes while stirring.
  2. Rinse the parsley, shake dry, chop finely and add. Season the vegetables with a little salt, pepper and a little nutmeg.

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