Summary

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

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Instructions

1. Cut the peeled onions into strips, clean the leek and cut into 1cm wide strips. Clean and roughly dice the remaining vegetables.
2. Heat the butter, fry all the vegetables briefly, pour in the milk and broth, and cook for about 20 minutes.
3. For the gremolata, finely chop the tomatoes, spring onions and garlic and mix everything with the cut cress.
4. Season the stew with salt and pepper and serve with the gremolata.