Carrot Parsnip Vegetables

For the carrot-parsnip vegetables, peel and slice the carrots and parsnips, boil with a little water until soft, add salt and pepper.

Assemble with cold herb butter and sprinkle with lovage, mix well, season to taste and serve.

Related Recipes:

Home Pickled Salmon Trout with Parsnips and Horseradish MousselineFor the home-pickled salmon trout with parsnips and horseradish mousseline, first cover a baking tray with... Pumpkin Tart with Braised Parsnips and Wild Herb SaladKnead flour, pinch of salt and butter together until a finely grated dough is formed. Then add lukewarm water... Duck Leg with Walnuts and Pomegranate SeedsDuck leg stewed with walnuts, pomegranate seeds and red onion, with sesame parsnips and rice patties. Slightly... Pike Perch on Carrot-Coriander VegetablesSeason the fish fillets on both sides with salt and season with pepper. Heat the oil in a frying pan over... Caramelized Root Vegetables W. Breaded Char FiletPeel carrot, butter beet, navets, parsnip, parsley root, celery and onion and cut into tender strips (about 5... December Soup with ChickpeasParsnips wash, peel and cut into small cubes. Alternatively, parsley root or carrot and celery in half parts... Barley SoupPut the rolled barley in cold salted water and let it boil. Rinse, clean and chop the vegetables. Rinse and... Fireworks 2014 VeganFor the vegan fireworks, grate 3/4 of a carrot into a bowl and the apple into a second bowl. Add a quarter of... Carrot Kohlrabi VegetablesFor the carrot-kohlrabi vegetables, cover the diced rutabaga and diced carrots with water and season with the... Vegetable SoupRinse and clean the shallots, celery, leek and tomatoes and cut them into pieces of about 1 cm. Melt the...