Summary

Ingredients

• 200 g potato (s)
• 200 g carrot (s)
• 200 g beet (s) (turnips), white, or kohlrabi as an alternative
• 100 g parsley (parsley root)
• 100 g asparaus, white (only in season)
• 100 ml vegetable broth, well salted
• 100 ml milk (whole milk)
• 100 g cheese (Gruyère), rated
• 50 g horseradish, fresh, rated
• sea-salt
• Black pepper from the mill
• Nutmeg, freshly grated
• 1 stalk tarragon, freshly chopped
• 100 ml white wine, fruity (optional)
• 1 tablespoon butter (optional)

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Instructions

1. Clean and peel the vegetables. Cut the asparagus into small pieces. Cut the potatoes, turnips and carrots into bite-sized pieces, cut the parsley root into fine cubes. With the exception of the asparagus, cook everything in salted water until it is firm to the bite. Pour off half of the cooking liquid, then top up with the chicken stock and milk. Add the asparagus cut into small pieces and let it boil down. Add the cheese, always stirring well so that the cheese dissolves. Turn on very low heat and season with sea salt (be careful! The broth and cheese are already salty), pepper and nutmeg. Just before serving - if you want - stir in the wine and / or the butter (makes it smoother in taste). Then add the grated horseradish. Mix everything again quickly and pour into deep plates. Sprinkle with the chopped tarragon and serve.
2. This is a full meal for vegetarians. It also goes well with fried chicken breast or lamb salmon pulled in broth (in this case I use chicken broth or veal broth as broth). My vegetarian cousin always gets an omelette with truffle butter.
3. Mr.Susa loves this ragout without potatoes, but with risotto and braised rack of lamb.
4. Wine recommendation: Viognier or strong white wine from Provence.