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Creamy Parsley Root Puree with Coconut Milk
(0)
30 min
Under an hour
Knuspr-Küche
Dieses cremige Petersilienwurzelpüree ist die perfekte, gesunde Alternative zum klassischen Kartoffelstampf. Die Kombination aus erdiger Petersilienwurzel und exotischer Kokosmilch verleiht dem Gericht eine samtige Textur und eine feine, leicht süßliche Note. Ideal als Beilage zu gebratenem Fisch, hellem Fleisch oder als veganes Highlight auf Ihrem Teller.
Ingredients
Preparation method
Ingredients overview
- 200 g floury potatoes
- 200 g parsley root
- 100 ml coconut milk
- 1 pinch salt
Peel the potatoes and parsley root and cut them into roughly equal-sized cubes. Place the vegetables in a pot, cover with boiling water, salt, and cook until soft with the lid closed.
Once the vegetables are soft, drain the water, retaining a small amount of the cooking water in the pot.
Add the coconut milk and process everything with an immersion blender or in a stand mixer until a smooth, creamy puree is formed. Season again with a pinch of salt to taste.
Chef's tip
For an even finer texture, you can pass the puree through a fine sieve after blending.
Nutritional values
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