- 500 g carrots
- 2 fennel bulbs
- 250 g celeriac
- 2 tbsp olive oil
- 2 tsp freshly grated ginger
- freshly ground black pepper
- 1 vegetable stock
- freshly grated nutmeg
- 2 tbsp finely chopped parsley
Trim or peel all the vegetables, then chop into bite sized pieces.
Heat the oil in a deep pan and sauté the vegetables and ginger for 1-2 minutes. Season with salt and pepper, add the stock and simmer for 7-8 minutes until the vegetables are tender. Season with nutmeg and a little more salt and pepper if necessary.
Spoon into bowls, sprinkle with parsley and serve.