in Recipes

root vegetables

updated

Spread the love

Ingredients for 2 servings:

  • 300 g carrot(s)
  • 250 g parsnip(s)
  • 200 g celery
  • 1 tbsp vegetable broth
  • 300 ml water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Very low in calories

Peel the carrots and parsnips and chop them as desired. Clean and chop the celery. Cook uncovered in a pan with the water and vegetable stock until the vegetables are tender and most of the water has evaporated. Chop some of the celery leaves, if you have them, and sprinkle them over the top.

Facebook Comments

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.

Bacon Bomb

Apricot chia smoothie with coconut chips