Pea and parsley root puree

Ingredients for 4 servings:

• 2 sprig(s) of parsley root(s)
• 2 carrots
• 500 g peas, frozen
• 2 tbsp rapeseed oil
• 100 ml veal stock (alternatively vegetable stock)
• 150 ml cream
• 1 tbsp butter
• 1 tsp sea salt
• 2 tsp pepper
• 1 tsp spice mix (Magic Dust)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel the parsley roots and carrots and slice them thinly. Sauté them in rapeseed oil over medium heat. After about ten minutes, add the veal stock and reduce the heat until tender. Meanwhile, blanch the frozen peas in boiling salted water for three minutes. Then rinse with cold water and set aside. Once the parsley roots and carrots are tender (the vegetable slices should easily break with a spatula without becoming mushy), add the peas, season with salt, pepper, and Magic Dust, and mix everything well. Finally, add the cream and butter and blend with a hand blender until pureed to the desired consistency. Serving suggestion: Lamb loin with roasted red and yellow peppers and homemade curry sauce