Oh honey, let me tell you about these Petersilienwurzeln (Parsley Roots)! They are a hidden gem in the vegetable world, with a subtle earthy flavor that pairs perfectly with a warm Speckvinaigrette. I found an amazing recipe for them and couldn’t wait to share it with y’all.
Petersilienwurzeln mit warmer Speckvinaigrette
First things first, let’s talk about the star of the show - the Petersilienwurzeln. These root vegetables are a great low-carb substitute for potatoes, without sacrificing any of the taste. This recipe will serve 4, and here’s what you’ll need:
Ingredients:
- 1 lb. Petersilienwurzeln, peeled and cut into 1 inch pieces
- 4 slices of Speck (smoked, cured bacon)
- 1 shallot, finely chopped
- 2 tbsp. white wine vinegar
- 1 tsp. Dijon mustard
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions:
- Bring a pot of salted water to a boil. Add the Petersilienwurzeln and cook until tender, about 15-20 minutes. Drain and set aside.
- Cook the Speck in a large skillet over medium heat until crispy. Remove from skillet and crumble into small pieces.
- In the same skillet, cook the shallot over medium-high heat until translucent, about 3-5 minutes.
- Whisk together the white wine vinegar, Dijon mustard, olive oil, salt, and pepper. Add to the skillet with the shallots and cook for a minute or two until heated through.
- Add the Petersilienwurzeln to the skillet and toss to coat with the warm Speckvinaigrette.
How to Prepare:
This is a super easy recipe to prepare - it only takes about 30 minutes from start to finish. So go ahead and give it a try!
Preparation Time:
The preparation time for this recipe is about 10 minutes, and the cooking time is approximately 20 minutes.
Servings:
This recipe will serve 4 people as a side dish. You can easily double or triple the recipe for a larger crowd.
Nutrition Facts:
Here are the approximate nutrition facts per serving:
- Calories: 212
- Carbohydrates: 15g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 180mg
- Potassium: 493mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 1% DV
- Vitamin C: 14% DV
- Calcium: 5% DV
- Iron: 4% DV
Tips:
If you can’t find Petersilienwurzeln in your local grocery store, you can also try this recipe with parsnips or turnips. And if you prefer a vegetarian version, you can skip the Speck and use vegetable broth instead of water to cook the Petersilienwurzeln.
FAQs:
Q: Is Petersilienwurzeln the same as Parsnips?
A: No, they are not the same but they are similar. Petersilienwurzeln have a slightly milder and sweeter flavor than parsnips.
Q: Can I make this recipe ahead of time?
A: Yes, you can cook the Petersilienwurzeln ahead of time and store them in the fridge until you’re ready to make the Speckvinaigrette. Just reheat the Petersilienwurzeln in a skillet and add the warm Speckvinaigrette before serving.
So there you have it, honey - a delicious and simple recipe for Petersilienwurzeln that will have your taste buds dancing. Try it out and let me know what you think!
