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Celery and carrot vegetables

updated

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Ingredients for 2 servings:

  • 400 g carrot(s)
  • 400 g celeriac
  • 3 sprigs of parsley
  • 1 tbsp butter
  • 1 tbsp olive oil
  • some salt and pepper
  • 1 pinch(s) of sugar
  • 100 ml vegetable stock
  • 1 dashes lemon juice

Instructions

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

Peel the carrots and celery root and dice into 1.5 cm cubes. Finely chop the parsley leaves. Heat the butter and olive oil in a saucepan. Sauté the vegetables for 1 minute. Season with salt, pepper, and a pinch of sugar. Add the vegetable stock, bring to a boil, and simmer covered over medium heat for 10 to 12 minutes. Season the vegetables with a squeeze of lemon juice and stir in the parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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