Boiled Bat on Bouillon Potatoes

Boil 3 l of water, put in the bats and simmer for 90 min. until soft. Halfway through cooking, add root vegetables and aromatics. Sauté carrot, celery and leek cubes in clarified butter, then take out again.

Put the potato cubes into the saucepan with # l of soup and cook until crisp. Add vegetable cubes and bring to boil. Add parsley and take out again before serving. Add chives before serving.

Arrange bouillon potatoes in soup plate. Cut the bat, put it on top and serve with freshly grated horseradish.

Spicy white wine

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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