(2 servings)
| Shell 400 grams of peas. |  |
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In a large pot mix two tablespoons of melted butter and one tablespoon of flour. |
| Deglaze with two cups of asparagus stock. |  |
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Add one cup of cream, the shelled peas and one teaspoon of tarragon, salt and pepper each and let it simmer for 10 minutes. |
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| Add one glass of drained mushrooms and heat them for about 5 minutes. |  |
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Serve the ragout together with a handful of roasted chicken breast slices. |
(2 servings)
| Place 500 grams of cooked and sliced potatoes in a greased oven dish. |  |
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Peel and dice one onion and roast it in one tablespoon of olive oil together with one tablespoon of thyme. Add 500 grams of peeled and diced parsnips and one handful of sunflower seeds and roast them. |
| Place the fried parsnips on the potatoes and bake them for 30 minutes at 200 degrees Celsius. | |
(3 servings)
| Peel and slice 500 grams of parsley root. |  |
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Half one small pumpkin and remove the seeds with a spoon. Then slice and peel it. |
| Place the vegetables on a oven tray spice with one tablespoon of dried thyme and sprinkle with two tablespoons of olive oil. |  |
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Bake at 180 degrees Celsius for 40 minutes. |
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Place the baked vegetables together with four cooked and diced potatoes in a pot and add two stock cubes and 800 millilitres of water. Bring the soup to a boil. |
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Blend the vegetables and serve with roasted garlic onions and meatballs. |
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Form small balls out of the minced meat stuffed into a sausage (300 grams) and roast them in one tablespoon of vegetable oil. Add one peeled and diced onion and one teaspoon of garlic powder and roast them together. |
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(2 servings)
| Peel 500 grams of parsnips. Cut the thick end into three centimetre thick slices and core them. Blanch them for five minutes in boiling water.
Dice the small end and the cut outs. |
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Peel and dice one onion and roast it in one tablespoon of olive oil together with one tablespoon of thyme.
Add the diced parsnip and roast it for five minutes. |
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| Add two cups of mashed potatoes, four tablespoons of sunflower seeds and one handful of grated Parmesan cheese. |  |
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Place the parsnip slices in a greased oven dish and stuff them with the mashed potato filling. |
| Bake the stuffed parsnips for 30 minutes at 200 degrees Celsius. |  |
For this soup you need 1-2 cups of left-over cheese sauce as well as 4 cooked potatoes.
In a pot heat the cheese sauce together with the potatoes and one cup of milk. When the potatoes are really soft mash them. Spice the soup with salt and pepper.
In a small pan roast 250 grams of diced bacon and add one sliced leek and a pinch of cumin, salt and pepper. Cook it for about 15 minutes.
Put the soup in two bowls and add the leek.