When I moved to Switzerland, I did not cook during the first years, because I simply had no idea how to do. After a while I have had enough of the junk I ate, so I asked my mom for recipes. As first I wanted to cook a simple meat soup, but I needed parsley root. It seemed that it is nowhere available. I have explained to many people that it looks like a carrot, but it is white, but nobody seemed to knew what I was talking about. One day, during a trip to Germany, I have finally found a bunch of parsley root, I could hardly believe my eyes. Nowdays, I get parsley root from my greengrocer who always have it during the winter time. Some years ago even one Swiss supermarket chain sold parsley root, but I guess meanwhile it has disappeared. As long as we still have to wait for the first local spring vegetables, I prepared a "say goodbye to winter" parsley root soup served with fresh parsley oil, boiled quil egg and roasted hazelnut.
500 g parsley root
1 medium potato
700 ml vegetable or chicken stock
1 teaspoon butter
1 small garlic clove
70 ml milk
1 tablespoon butter
Melt butter and sautee chopped onion and garlic, add sliced parsley root and potato. Pour stock over on the vegetables and cook for 15-20 minutes. Puree together with the butter and the milk, season with salt and pepper.