Swede puree

Ingredients for 5 servings:

• 750 g swede(s), diced
• 300 g potatoes, diced
• 200 g carrot(s), diced
• 100 g parsley root(s), finely diced
• 75 g celeriac, finely diced
• 2 medium-sized onions, finely diced, approx. 150 g
• 1 tbsp, heaped tomato paste
• 1 tsp, heaped curry paste, red
• 1 tsp, levelled pepper, white
• 750 ml vegetable broth, homemade, see instructions
• 3 tbsp soy sauce, dark, naturally brewed
• 100 g butter, mildly soured
• ½ bunch parsley
• n. B. Salt
• some clarified butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

a braised and caramelized side dish to all kinds of meat dishes, sweet in taste

The weights of the diced ingredients refer to already cleaned and chopped ingredients. Wash, clean, and finely dice the potatoes, vegetables, and onions. Remove the stalks from the parsley leaves and chop finely. Make a broth from all the clean cleaning scraps. To do this, cook the scraps in 800 ml of water at a gentle simmer, but without adding salt. After about 20 minutes of cooking, strain the vegetable broth and discard the scraps. In a greased casserole dish, brown the entire diced mixture until caramelized. Stir frequently with a wooden spoon to prevent excessive stickiness. Once everything has taken on a light color, stir in the tomato paste, curry paste, and spices and sauté. Then deglaze with the homemade broth and soy sauce, stir everything together again, and bring to a simmer. Cook in a partially covered pot at a gentle simmer. After about 20-25 minutes, everything should be cooked and have lost some of its liquid. Drain off some more liquid to prevent the purée from becoming too runny, but reserve some if it becomes too thick. Mash the vegetables into a purée, fold in the softened butter and chopped parsley, and serve.