Root Vegetable Ragout

For the root vegetable ragout, first peel vegetables carrots, parsnips and celery and cut into cubes of about 1 cm.

Heat oil in a frying pot or wide frying pan, sauté vegetables for about 5 minutes, remove, set aside.

Add onion and garlic, sauté. Add root vegetables set aside again. Pour in soup, add bay leaf seasoning, bring to a boil. Cover and let simmer gently over medium heat for about 20 minutes.

Mix cornstarch with a little water and stir into the ragout, bring to a boil and simmer gently for 5 minutes.

Remove the bay leaf spice and season the root vegetable ragout with salt and pepper and sprinkle with the chopped parsley.

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