Monday, September 04, 2006

Root Veggies Julienne

I know, root veggies aren't usually very exciting. However, they're really tasty and nutritious, they're cheap, and what's more, they're in season. This is a fast and easy way to prepare them, but it's extremeley helpful to have a mandolin or a food processor - or very good knife skills. Cutting something "julienne" means to cut it in match-stick sized pieces.

This would be fab with the chèvre sauce I posted about the other day.

Root Veggies Julienne
Serves 2

1 medium sized fennel
2 carrots
1 leek
100 g celeriac
100 ml water
1 tbsp concentrated vegetable stock
1 tbsp butter
2-3 tbsp chopped parsley

Slice the fennel and the leek thinly, and cut the carrots and the celeriac into small thin pieces. Bring the water to a boil in a wide pan. Add the veggies, the stock and the butter. Cover with a lid and cook for about five minutes. Add the parsley, and serve right away.

Strimlade rotfrukter

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