Pea and Parsley Root Puree
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 sprigs parsley root (s)
- 2 carrot (s)
- 500 g peas, frozen
- 2 tablespoon rapeseed oil
- 100 ml veal stock (alternatively vegetable stock)
- 150 ml cream
- 1 tablespoon butter
- 1 teaspoon sea salt
- 2 teaspoons pepper
- 1 teaspoon spice mixture (Magic Dust)
Print Recipe
Pin Recipe Instructions
- Peel the parsley roots and carrots and cut into thin slices. Fry in rapeseed oil over medium heat. After about ten minutes, add the veal stock and cook at a reduced temperature.
- In the meantime, blanch the frozen peas in boiling salted water for three minutes. Then rinse with cold water and set aside.
- As soon as the parsley roots and carrots are done (the vegetable slices should be easy to divide with a spatula without mashing), add the peas, season with salt, pepper and magic dust and stir everything together well.
- Finally add the cream and butter and puree with a hand blender to the desired consistency.
- Serving suggestion: Lamb salmon with roasted red and yellow peppers and homemade curry sauce
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