Lost in the Kitchen

Peel and dice one onion.

Cook them in one tablespoon of vegetable oil translucent.

Peel and dice 500 grams of parsley root, one quarter of celery root and 250 grams of potatoes.

Roast the vegetables together with the translucent onions.

Add two stock cubes, one and a half cup of white wine and one and a half cup of water and let it simmer for 20 minutes.

Blend the vegetables and add three tablespoons of cream cheese, one tablespoon of basil leaves, one tablespoon of butter and one cup of whipped cream.