red rice – parsley root salad /// rode rijst – wortelpeterselie salade
The secret of perfectly cooked rice … Forgotten vegetables are becoming less forgotten. Due to new marketing you find more and more dusted old-fashioned vegetables fresh and cheerful back on the shelves of the supermarket. In the case of parsley root I can only cheer a big hurray. Parsley root, what’s in a name, is … Continue reading
Parsley root /// Wortelpeterselie
Parsley root The parsley root (Petroselinum crispum var. Tuberosum) is a parsley species from which we eat the root. This tap root that’s about 15 cm long is like a smaller version of a parsnip. Parsley root is rich in vitamin C and vitamin B1 and B2 and is a good source of calcium. The … Continue reading
Jerusalem artichoke – celery root soup /// Aardpeer – knolselderij soep
Winter white roots White as winter, pleasing unto like a warm blanket that is how a cup of this thick soup embraces you. Preparation: 30 min. What you need: 4-6 plates – 1/2 celery root (approx. 475 g), peeled and diced. – 1 medium onion, finely chopped. – The white part of 1 firm leek. … Continue reading
Jerusalem artichok /// Aardpeer – topinamboer
Jerusalem artichoke Also known as topinambur is a root tuber. To be precise the tuber of tuberous sunflower – Helianthus tuberose. These roots contain a number of healthy and important nutrients and minerals such as calcium, iron, fructans, inulin and biotin. Another good quality is that the roots store no nitrates. The taste is nutty sweet. To prepare … Continue reading
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