vegetable spread

Ingredients for 4 servings:

• 250 g carrot(s)
• 150 g celeriac
• 250 g parsley root(s)
• 1 handful of celery leaves
• 1 handful of parsley leaves
• 2 egg yolks, hard-boiled
• 3 tbsp linseed oil, virgin
• n. B. Salt and pepper, white, finely ground

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

made from fresh root vegetables, without added artificial flavors

Wash, trim, and dice the vegetables. Rinse the celery and parsley leaves thoroughly and roughly tear them from the thick stalks. Bring these ingredients to a boil with very little unseasoned liquid and simmer or even steam until tender. The vegetables should still be slightly firm to the bite. This preserves the valuable vitamins and nutrients. Strain the stock into a small bowl, remove the leaves, and let everything steam thoroughly. Using a hand blender, puree all the ingredients. Add the oil and egg yolk and continue blending until smooth, even, or even homogeneous. Season with salt and pepper. If the vegetable cream is too stiff, whisk in a little more of the reserved vegetable stock. The vegetable spread is now ready to serve.