Parsley Root Puree with Curried Onions

Parsley Root Puree with Curried Onions

Parsley roots are great in vegetable stews and they also make a fabulous main or side dish as a puree or mash.


Parsley Root Puree with Curried Onions

Adapted from Die frische Küche by Andrea Karrer


Ingredients:

800 g parsley root, finely diced
200 g floury potatoes, finely diced
salt
100 ml cream
pepper
nutmeg

400 g onions, cut in half and thinly sliced
50 g butter
1 Tbsp hot curry powder
fresh coriander leaves (optional)

Method:

Put the parsley roots and potatoes into a pot, add water to cover, add a dash of salt and let simmer on medium heat for 20-30 minutes until tender. Drain and set aside. Warm the cream, add parsley roots and potatoes and mash into a puree. Add salt, pepper and nutmeg to taste.

In a skillet, heat the butter, add the onions and fry on low heat for about 10 minutes. Stir in the curry and fry for another 5 minutes. Add the coriander, if using, and fold in. Serve with the puree.