Peel the parsnips and carrots with the paring knife and cut into pieces. The parsnip pieces can be larger because the parsnip softens faster when cooked. Peel the kohlrabi and celeriac and cut into pieces. Attention, the weights refer to the peeled vegetables.
Put the vegetables in a large saucepan or pan and add the water. Then simmer with the lid closed until the vegetables are soft or firm to the bite, depending on how you like them. Add the chestnuts previously cut into pieces and the agave syrup and simmer with the lid closed until the chestnuts are warm. Finally, season with salt, black pepper and cinnamon.
As a main course, the dish is enough for 2 people. But it is also a delicious side dish for various meat dishes.
Ingredients
Print Recipe
Pin Recipe