Glazed root vegetables as a side dish or main course

Ingredients for 4 servings:

• 250 g carrot(s)
• 150 g parsley root(s)
• 100 g parsnip(s)
• 0.8 liters of vegetable broth
• 40 g butter
• 1 pinch(s) salt and pepper, black from the mill
• some thyme or rosemary

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

from carrots, parsley root, parsnips

Clean the vegetables, cut into strips about 5 cm long and 1 cm wide, and twist them up a little if desired. Bring the vegetable stock to a boil, blanch the vegetables for 3-5 minutes until al dente, then refresh in cold water. Melt the butter in a pan and toss the vegetables with roughly chopped herbs for 1-2 minutes. Add salt and pepper to taste and serve. If desired, add a peeled garlic clove (uncracked) to the pan for flavor. Remove before serving. As a vegan alternative, you can of course also toss olive oil. Other vegetables such as kohlrabi, celery, salsify, zucchini (shorter cooking time), and sweet peppers will also do.