Summary

Ingredients

• 6 small potatoes
• 300 g cauliflower
• 3 cup vegetable broth
• 1 bunch parsley, smooth
• 4 tablespoon crème fraîche or sour cream
• 1 teaspoon lemon juice
• Salt and pepper, from the mill

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Instructions

1. Peel and dice the potatoes. Clean and wash the cauliflower and cut into small florets.
2. Place the potato cubes in the vegetable stock, bring to the boil, turn the stove down and let simmer (approx. 15 minutes).
3. In the meantime, chop the parsley.
4. Stir the crème fraîche into the potatoes with the whisk. Season with lemon juice, salt and pepper. Add the cauliflower florets and simmer until the florets are firm to the bite but not too soft.
5. Fold in half of the parsley. Arrange the stew in soup plates and sprinkle the remaining parsley on top.