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🍽️ Creamy Vegetable Pepperoni

257 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek
• 2 stalks celery
• 2 carrots
• 1 parsley root
• 1 onion
• 1 clove garlic
• 4 tbsp oil
• salt
• pepper (from the mill)
• 150 ml vegetable broth
• 150 ml whipping cream
• 1 sprig each rosemary and thyme
• 1 bay leaf
• 1 bunch parsley (finely chopped)

Instructions

1. 1. Wash the vegetables thoroughly.
2. 2. Remove any skins or tough stems if necessary.
3. 3. Cut the vegetables into small, even cubes.
4. 4. Heat oil in a pan or pot until it is hot.
5. 5. Add the vegetable cubes to the hot oil.
6. 6. Sauté the vegetables briefly until they are fragrant.
7. 7. Add the fresh herbs and the bay leaves.
8. 8. Deglaze the vegetables with the vegetable broth.
9. 9. Cover the pot with a lid.
10. 10. Let the mixture simmer on low heat.
11. 11. Pour the cream into the pot.
12. 12. Remove the lid.
13. 13. Let the sauce simmer uncovered for another 10 minutes.
14. 14. Finely chop the parsley.
15. 15. Stir the parsley into the finished sauce.
16. 16. Serve the sauce warm.

Nutrition per serving

• kcal: 257
• Protein: 4 g · Fett/Fat: 22 g · Carbs: 10 g