John Myers
Ingredients for 1 servings:
- 1 parsnip(s), net 140g
- 1 parsley root(s), net 95g
- 1 zucchini, net 200g
- 1 large tomato(s)
- 1 small shallot(s), alternatively regular onion
- 1 clove(s) garlic
- 30 g homemade herb butter (for the pan)
- 10 g parsley, fresh
- Sea salt, from the mill
- Pepper, colorful, from the mill
- Chili flakes, a touch of it, if you like that
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
Parsnip, parsley root, and zucchini pan with tomato slices – purely vegetarian
Peel the parsnip and grate it into a bowl. Peel the parsley root and grate it into the bowl. Trim the zucchini and grate it into the bowl. Heat the herb butter in a high-sided pan over medium heat. Peel the shallot, dice it, and add it to the pan. Peel the garlic, finely dice it, and add it to the pan. Sauté both in the pan until translucent, then add the vegetables from the bowl and mix everything together. Cover, reduce the heat slightly, and simmer for 10 minutes. After this time, season to taste, add the finely chopped parsley, and stir everything well. Place the sliced tomato on top of the vegetables and season with pepper. Cover and simmer for another 5 minutes—then serve.
Facebook Comments