Vegetable Cappuccino with Herbs and Parsley Root Foam
Nutritional values
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 653 mg | (16 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 250 grams Parsnips
- ½ tsp Coriander
- 1 Tbsp butter
- 200 milliliters milk
- 100 grams starchy potatoes
- 1 shallot
- 600 milliliters Vegetable broth
- salt
- 100 grams mixed Fresh herbs (such as chervil, dill, borage, sorrel, parsley)
- 2 scallions
- 100 milliliters Whipped cream
- 1 tsp lemon juice
- freshly ground peppers
- parsley (for garnish)
Preparation steps
Peel the parsley root, rinse and chop small. Sauté until translucent together with the coriander in a hot pan in 1 tablespoon butter. Pour in the milk and simmer gently for about 20 minutes over low heat.
For the soup, peel the potatoes, rinse and cut into cubes. Peel the shallots, chop finely and sauté in the remaining butter. Add the potatoes and sauté. Pour in the vegetable stock and simmer for about 15 minutes.
Meanwhile, pour the parsley root milk through a fine strainer into a sauce pan or small pot. Season with salt. Place the collected parsley root pieces with the soup.
Rinse the herbs, shake dry and possibly pluck the leaves from the stems. Trim the scallions, rinse and cut into rings. Add with the herbs to the soup and puree fine. Strain through a sieve if desired, let boil, add the cream and adjust to the desired consistency, boiling down a little or adding broth. Season with salt, lemon juice and pepper and place in glasses that can withstand heat.
Boil the parsley root milk again briefly and froth. Place the parsley root foam on the soup, season slightly with pepper and serve garnished with parsley.
