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Parsnip and carrot ragout

updated

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Ingredients for 4 servings:

  • 500 g parsnip(s)
  • 500 g carrot(s)
  • 25 g butter
  • 20 g flour
  • 200 ml vegetable stock
  • 250 ml milk
  • 4 stalks of parsley
  • Salt
  • Pepper, white, mixed or black, from the mill
  • e.g. nutmeg, freshly grated

Instructions

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

goes well with schnitzels or meatballs

Clean, peel, wash, and slice the parsnips and carrots. Melt the butter in a large saucepan and briefly sauté the parsnips and carrot slices. Then dust with flour and sauté. Add the vegetable stock and milk and simmer for about 5-8 minutes, stirring continuously. Rinse the parsley, shake dry, finely chop, and add. Season the vegetables with salt, pepper, and a pinch of nutmeg.

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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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