John Myers
Ingredients for 2 servings:
- 6 parsley roots, small to medium-sized
- 5 large potatoes
- 200 g salmon (stremellach), cut into small pieces, without skin
- 200 ml Cremefine
- salt and pepper
- nutmeg
- Parsley
- chives
- Vegetable stock powder, e.g. from Alnatura
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Daycare tested, enough for 4 toddlers
Peel the parsley roots and cut into pieces. Peel the potatoes and also dice them. Cook them in a pot with the vegetable stock powder. Drain and mash with the Cremefine. It can stay chunky. Season to taste with the specified spices and mix in the finely chopped smoked salmon. Finally, stir in a little parsley and chives and serve. Big kids (meaning us adults) will also love it. It’s also delicious as a side dish to a freshly fried fish fillet, but without the smoked salmon, of course. The recipe is also delicious with fresh salmon or with briefly fried shrimp. As a veggie side dish, it’s spicy and delicious even without salmon. My day-care children love parsley root. It has a sweet and spicy flavor and is enjoyed by even the very youngest children.
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