Winter Vegetables with Parsnips & Bamberger Kipferl

Braised winter vegetables with parsnips and Bamberger Kipferl

Clean the shallot, Bamberger Kipferl, carrots and parsley roots or remove the skin and cut into small cubes.

In a frying pan with clarified butter, sweat the vegetable cubes, add pressed ginger, garlic, curry and nutmeg. Pour in the vegetable soup and simmer over medium heat for ten minutes with the lid on.

In the meantime, clean the parsnips and leeks, cut them and add them to the braised vegetable form. Season with salt and pepper and simmer for another 10 minutes.

Fry the cashew nuts in a frying pan until they begin to smell fragrant. Stir the yogurt into the braised vegetables and arrange in deep plates. Sprinkle with the nuts and garnish with parsley.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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