in Germany

Parsley root ragout

updated

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Ingredients for 4 servings:

  • 500 g parsley root(s), peeled, diagonally sliced
  • 2 shallots, finely diced
  • 60 g herb butter
  • 200 ml vegetable stock
  • 1 bay leaf
  • 1 pinch of clove powder
  • 1 cup crème fraîche
  • 2 egg yolks
  • 1 tsp cornstarch (Gustin), mixed
  • 2 bunch parsley, flat, chopped
  • 1 lemon(s), grated peel
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the shallots in the melted herb butter until translucent. Add the parsley roots. Pour in the vegetable stock, then add the bay leaf and clove powder. Season with salt and pepper, and simmer with the lid on for about 10-13 minutes. Thicken with the Gustin mixture. Combine the crème fraîche, egg yolks, parsley, and lemon zest and mix with the vegetables. Do not cook further. Remove the bay leaf and season again to taste. Serve with potatoes and, if desired, pan-fried foods.

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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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