Part 2/4:
A Handful of Parsley (approx. 10 g / ⅓ oz)
2 Tablespoons of Sunflower Oil
80 g Salt (approx. 2 ¾ oz)
4 Teaspoons of Turmeric
Cooking Instructions
Sauté the Vegetables
To kick off the process, heat 2 tablespoons of sunflower oil in a pan over medium heat. Once the oil is hot, add the chopped carrots, onion, leek, celery root, parsnips, root parsnips, kohlrabi, and celery to the pan. Stir the mixture occasionally to ensure even cooking and prevent sticking.
Cook the vegetables for about 15 minutes or until they become soft and most of the moisture evaporates. This step is crucial as it intensifies the flavors.