Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g turnip (s)
- 2 onion (s), red
- 250 g parsley root (s)
- 250 g carrot (s)
- 300 g potato (s)
- 1 leek
- 50 g butter
- 0.5 liter ½ broth
- 0.25 liter ¼ milk
- salt and pepper
For the gremolata:
- 1 lemon (s), untreated, only the grated zest
- 4 tomato (s), dried in oil
- 1 box cress
- 2 spring onion (s)
- 2 cloves garlic
Print Recipe
Pin Recipe Instructions
- Cut the peeled onions into strips, clean the leek and cut into 1cm wide strips. Clean and roughly dice the remaining vegetables.
- Heat the butter, fry all the vegetables briefly, pour in the milk and broth, and cook for about 20 minutes.
- For the gremolata, finely chop the tomatoes, spring onions and garlic and mix everything with the cut cress.
- Season the stew with salt and pepper and serve with the gremolata.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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