(4 servings)
| Peel and dice one onion and cook it translucent in one tablespoon of butter. |  |
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Peel and dice 300 grams of parsley root, half a celery root and 250 grams of potatoes and add them to the onions. |
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| Roast the vegetables for five minutes, then add one litre of stock and one bay leaf and let the vegetables simmer for 30 minutes. |  |
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Puree the vegetables and add one cup of cream, one tablespoon of lemon juice and salt and pepper to taste. |
(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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(4 servings)
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Peel and dice two onion and cook translucent in one tablespoon of vegetable oil. Add 500 grams of pork chops in small pieces and stir-fry. |
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Peel and cut 500 grams of potatoes, 500 grams of carrots and half a celery root into pieces. Put the vegetable pieces into the pot. |
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Add one cup of apple cider and one cup of vegetable stock and spice with salt, pepper and one teaspoon of majoram. Let it cook with medium heat for 20 minutes. Add one cup of cream and one teaspoon of mustard. Let simmer for additional 10 minutes. Serve with parsley. |
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(4 servings)
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Peel and dice one onion. Cook them in one tablespoon of vegetable oil translucent. |
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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. |
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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. |
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(4 servings)
| Peel and grate 500 grams of parsley root.In a big pot heat 2 tablespoons of oil and roast gently 300 grams of mincedmeat. Add half of the grated vegetables and roast as well. |
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Add one liter of tuscan tomato soup (3 cups of sieved tomatoes, 1 cup of cream, 1 cup of diced aubergine and squash, 1 tablespoon of majoram, 1 tablespoon of oregano), 100 grams of pasta and the second half of the vegetables. Let it simmer for 20 minutes. Serve with fresh parsley. |
(2 servings)
Peel and dice 250 grams of topinambour and 100 grams of potatoes.
In a pot melt one tablespoon of butter and cook one diced onion translucent. Add the vegetable dices and braise lightly. Deglaze with 500 millilitres of vegetable stock and let it cook for 15 minutes.
Blend the vegetables, add half a cup of cream and bring to a boil.
You can top the soup with a handful of roasted bacon and bread cubes.