Summary

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)

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Instructions

1. 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.
2. In the meantime, blanch the frozen peas in boiling salted water for three minutes. Then rinse with cold water and set aside.
3. 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.
4. Finally add the cream and butter and puree with a hand blender to the desired consistency.
5. Serving suggestion: Lamb salmon with roasted red and yellow peppers and homemade curry sauce