Root vegetable puree

Ingredients for 4 servings:

• 1 onion(s)
• 400 g swede(s)
• 350 g parsley root(s) or parsnips or half of each
• 350 g potatoes, floury
• 1 tbsp butter
• 350 ml vegetable stock
• salt and pepper
• 4 stalks of parsley, flat
• 4 tbsp vegetable oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

as a side dish to fish or meatballs

Peel and finely dice the onion. Peel, wash, and dice the turnip, parsnip, and/or parsnips, as well as the potatoes. Melt the butter in a saucepan and sauté the onions and diced vegetables. Then add the stock, season with salt and pepper, and cover and simmer for about 20 to 30 minutes. Rinse the parsley, shake dry, and pluck the leaves from the stems. Pat the leaves dry if necessary. Heat the oil in a pan and briefly fry the parsley leaves. Then remove and drain on kitchen paper. Coarsely mash the vegetables with the liquid in the pan, season with salt and pepper, and serve with the fried parsley leaves.