Parsley Root – 3 ½ oz (100 g)
Celeriac – 7 oz (200 g)
Carrots – 7 oz (200 g)
Parsley – ½ bundle
Chili Peppers – 1
Salt – 3 ½ oz (100 g)
Some people add bouillon cubes to dishes to enrich the flavor. Others use simple homemade meal prep bases, which at the same time have ten times more health benefits.
Boiling and freezing fragrant broth in advance is a great idea. But the freezer has its limits! Today’s meal base is made of parsley, celery and carrot roots: things that occupy no place in the freezer. Those three roots contain an insane amount of vitamins and minerals and are perfectly stored on the bottom shelf of the refrigerator.
For this recipe you are going to need a turnip-rooted parsley. It has larger root then the one of ordinary leaf parsley and it’s not bitter at all. On the contrary, you need to use fragrant herbs from the ordinary leaf parsley. You can add 4–5 cloves of garlic, a spoonful of khmeli suneli (or garam masala, or italian seasoning), and paprika. Any addition will make the meal even more unique!
Natural root dressing can enrich the flavor of meatballs, stuffed veggies or cutlets. Add 1 tablespoon of it to 14 oz (400 g) of minced meat, but be careful with salt, as it’s been already added to the dressing. We hope your meals turn out great!
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