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Parsley root with cheese sauce & dumplings

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Ingredients for 3 servings:

  • 18 roots of parsley, approx. 500-600 g
  • 2 bay leaves
  • ½ tsp vegetable broth, granulated
  • Water
  • 400 g cheese, goat roll ripe, OR e.g. Winzerkäse®, French soft cheese OR other strong

Instructions

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

gluten-free / egg-free / own recipe

Barely cover the parsley roots with water, add the bay leaves and granulated vegetable stock, cover, and cook until soft. This was very quick, 10-20 minutes. Remove the roots and keep warm. Purée the cheese in the stock with an electric hand blender. This was served with raw potato dumplings (see my profile) and sweet liqueur wine. Note: Preparation time including the dumplings was approximately 1 hour.

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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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