Summary

Ingredients

• 1 kg black salsify (s)
• 1 celeriac
• 4 carrot (s)
• 500 g potato (s)
• 1 large onion (s)
• 1 liter vegetable broth or meat broth
• salt and pepper
• 1 teaspoon, leveled tarragon
• 1 teaspoon, leveled chervil
• 1 teaspoon, leveled lovage
• olive oil

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Instructions

1. Brush the salsify and cook in salt and vinegar water for 15 minutes.
2. In the meantime, peel the celery, carrots and potatoes and cut into small cubes or carrots into slices. Peel the onion and cut into fine rings.
3. Heat olive oil in a saucepan and sauté the onion until translucent. Then add the chopped vegetables, sauté briefly and deglaze with the vegetable or meat stock. Add the dried tarragon, chervil and lovage, bring to the boil and simmer over medium heat for about 10 minutes.
4. Now drain the salsify, peel them (gloves!) And cut them into bite-sized pieces. Add to the vegetables, season with salt and pepper. Sprinkle with finely chopped parsley.
5. Tip: You can also serve sausages, then let them sit in the stew for about 5 minutes. Here, as well as when using meat broth, the dish is no longer vegetarian.