Main courses

Parsley Root Puree

Name: Parsley Root Puree
Prep time: 35 min
Total time: 35 min
Yield: For 2 persons
Ingredients: 2 potatoes; 2 parsley roots, large; 1 tbs Rapunzel white almond butter; 200 ml water for the vegetable bouillon; 1 tsp Rapunzel vegetable bouillon without yeast; To taste: Rapunzel atlantic sea salt

Rapunzel Küche

35 Min.

For 2 persons

Vegan

Info

Perptime 35 Min.

Ingredients

Portions

2 potatoes
2 parsley roots, large
1 White almond butter
200 ml water for the vegetable bouillon
1 tsp Rapunzel vegetable bouillon without yeast
Atlantic sea salt fine

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Peel potatoes and cut into medium size pieces. Wash parsley roots well (does not have to be peeled), remove stalk, cut into small pieces and put both in a cooking pot. Cover the potatoes and parsley roots with water, add salt and cook until tender. Drain the cooking water and mash potatoes and parsley roots together. Add the vegetable bouillon and almond butter and mix all. Season with salt, pepper and nutmeg as desired and serve