Juli's parsnip and ravioli pan

Ingredients for 2 servings:

• 300 g parsnip(s)
• 400 g Maultasche(n), Swabian
• 500 ml meat broth
• 1 tbsp sugar
• 1 tbsp flour
• 30 g butter
• e.g. chopped parsley
• e.g. Parmesan, sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the parsnips and cut into sticks about 1 cm thick and about 5-10 cm long, depending on your preference. Heat half of the butter in a saucepan, then add the parsnips and cook over low heat. Now quarter the Maultaschen and fry them with the other half of the butter in a large pan until golden brown. Remove the Maultaschen from the pan and place them on a paper towel to absorb some of the fat. Add the steamed parsnips to the pan with any remaining fat from the Maultaschen and cook briefly over medium heat. Meanwhile, prepare the meat broth. I usually use granulated beef bouillon for this. Now add the sugar and let the parsnips caramelize a little. Next, add the flour, toss the parsnips in it and let them brown lightly. Add the broth, simmer briefly and let it thicken slightly. Finally, turn off the heat, add the Maultaschen and let simmer with the residual heat. I like the parsnips a bit crunchy, so I just let them simmer over a little residual heat. If you prefer them softer, you’ll need to adjust the cooking time accordingly. If you like, serve the pan with parsley and Parmesan cheese. Highly recommended!