Petersilienwurzel, the lesser-known cousin of the parsley plant, is a root vegetable that is becoming increasingly popular in German cuisine. With its delicate yet distinct flavor, it’s no surprise that it’s making its way into more and more dishes. One such dish is the Crêpes-Auflauf mit Petersilienwurzel, a savory crêpe casserole with petersilienwurzel as the star ingredient. The recipe calls for thinly sliced petersilienwurzel to be sautéed with onions and garlic before being layered into a crêpe-filled casserole dish. The dish is then baked until golden and bubbly, creating a delicious and hearty meal that is perfect for a cozy winter dinner. To make this dish, you’ll need: - 200g crêpes - 500g petersilienwurzeln - 1 onion - 2 cloves of garlic - 2 tablespoons of olive oil - 200g crème fraîche - 200g grated cheese - Salt and pepper to taste Instructions: 1. Preheat the oven to 180°C. 2. Peel the petersilienwurzeln and cut them into thin slices. 3. Finely chop the onion and the garlic. 4. Heat the olive oil in a pan over medium heat. Add the onion and garlic, and sauté for a few minutes until softened. 5. Add the petersilienwurzeln to the pan and sauté for another 5-7 minutes until they start to soften. 6. In a casserole dish, layer the crêpes with the petersilienwurzel mixture, crème fraîche, and grated cheese. Season with salt and pepper. 7. Repeat the layers until all the ingredients are used up. 8. Bake the crêpes-auflauf in the preheated oven for 25-30 minutes, or until golden and bubbly. This dish is perfect for a cozy winter night in. The tender and flavorful petersilienwurzeln blend beautifully with the creamy crème fraîche and the tangy grated cheese. Plus, the crêpes add a nice textural contrast to the soft and savory filling. But petersilienwurzel isn’t just for savory dishes. It can also be used in low-carb recipes like the Falscher Kartoffelsalat aus Petersilienwurzel. This recipe, which translates to “fake potato salad with petersilienwurzel,” is a clever twist on a classic dish. To make this salad, you’ll need: - 500g petersilienwurzeln - 2 boiled eggs - 2 pickles - 1 onion - 100g mayonnaise - 100g sour cream - Salt and pepper to taste Instructions: 1. Peel the petersilienwurzeln and cut them into thin slices. 2. Boil the petersilienwurzeln for 10-15 minutes, or until tender. 3. Drain the petersilienwurzeln and allow them to cool. 4. Finely chop the boiled eggs, pickles, and onion. 5. In a bowl, mix together the mayonnaise, sour cream, salt, and pepper. 6. Add the chopped eggs, pickles, and onion to the dressing and stir until well combined. 7. Add the cooled petersilienwurzeln to the bowl and toss until everything is coated in the dressing. This salad is a great low-carb alternative to traditional potato salad. The petersilienwurzeln have a texture similar to potatoes, but with a slightly sweeter and more delicate flavor. The dressing, made with mayonnaise and sour cream, adds a nice tangy kick to the dish. Whether you’re looking for a hearty winter casserole or a low-carb salad, petersilienwurzel is a versatile ingredient that should definitely be on your radar. So next time you’re at your local market, pick up a few of these delicious root vegetables and get cooking!
