2 persons
Supplies:
- Casserole
- Kitchen knife
- Ladle
Ingredients:
- 50 grams butter
- 1 tsp sea salt with wild garlic
- 1 tl rosemary
- 3 tl broth powder (without salt)
- 1 turnip large
- 1 parsnip large
- 1 chioggia biet large
- 1 leek
Procedure:
- Cut all vegetables into not too large pieces and preferably the same size so that everything cooks just as equally.
- Put the casserole over medium heat and melt the butter in the casserole.
- Add the herbs rosemary and sea salt with garlic.
- After about 1 minute, add the turnip, parsnip, and chiogga beetroot and the broth with a cup of water. Stir regularly.
- As soon as these vegetables are almost cooked, add the leek.
- Cover the pan and simmer for a while over low heat.
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