Caramelized root vegetables
- 500 g small bunched carrots
- 250 g Celeriac
- 2 (approx. 200 g) parsley roots
- 1 red onion
- Salt, sugar, pepper
- 4 EL Butter
- 2 EL Balsamic vinegar
-
3 spring onions - 1 Bund Parsley
- 2 EL Olive oil
- juice and grated zest of 1⁄2 organic lemon
40 minutes
very easy
- 1.
- Peel the carrots, celery, parsley roots and onions. Possibly leave a little green on the carrots. Roughly dice the celery and parsley roots. Cook the vegetables in boiling salted water for about 5 minutes. Drain.
- 2.
- Dice the onion. Fry in 1 tablespoon of hot butter, deglaze with vinegar and simmer for about 5 minutes. Heat the rest of the butter in a pan. Fry the celery and root mix in portions for about 5 minutes. Fry the carrots for about 3 minutes.
- 3.
- Add all vegetables again, sprinkle with 1 tablespoon of sugar, caramelize. Season with salt and pepper.
- 4.
- Clean and wash the spring onions and parsley. Cut the onions into rings and roughly chop the parsley. Mix with oil, lemon juice and zest. On the vegetables with theServe the balsamic onions.
1 person approx:
- 190 kcal
- 3 g protein
- 14 g fat
- 12 g carbohydrates
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