Spicy parsnip-potato puree

The oriental parsnip and potato puree does not require any salt thanks to gentle preparation and intensive ingredients.

Portion information: The specified amount of 2 portions is sufficient for 2 side dishes.

Nutrient profile: One serving of this recipe provides more than half of the average daily requirement of vitamin C, vitamin K, potassium and folic acid. Over a third of manganese, vitamin B₆ (pyridoxine) and copper are also included.

Parsnip: The parsnip has a sweet, spicy, sometimes bitter taste. Parsnips are similar to parsley root, but have a milder taste. They not only stimulate the appetite, but also have a diuretic effect.

Cardamom: Cardamom, which comes from India, is not only a very old spice, but is also one of the most expensive of its kind, along with vanilla and saffron threads. This is due, among other things, to the irregular and labor-intensive harvesting conditions. In addition to its frequent use in cooking, especially in Asian countries, it is also used for medicinal purposes. A distinction is made between black cardamom ( Amomum subulatum), which is generally used for preparing hearty and spicy dishes due to its bitter and earthy aroma, and green cardamom ( Elettaria cardamomum), which is preferably used as an ingredient in spice mixtures and desserts due to its sweet and spicy aroma. We used green cardamom in this dish.

Ginger: The ginger rhizome has an aromatic smell and a sharp and spicy taste, which is due to the substance gingerol, which is said to have anti-carcinogenic and anti-inflammatory effects. The substances borneol and cineole give ginger its digestive, antiemetic, appetite-stimulating and circulatory properties.

Chives: Chives are a popular herb for flavoring raw or cooked dishes. They contain traces of sulfur and are very rich in vitamin K. Just 35 grams provide practically 100% of the recommended daily potassium requirement.

Omit salt and oil: We have deliberately omitted salt and oil for health reasons. The seasoning of the ingredients and the gentle preparation by steaming give the soup an intense flavor. You can find more information on this topic in the book we describe in detail: "Salt Sugar Fat" by Michael Moss.

Steaming versus cooking: The advantage of steaming compared to cooking is that hardly any ingredients are lost and the taste remains more intense.

You can also use parsley root instead of parsnips, but the latter has a more intense flavor and a slightly different texture.

Herbs: You can use fresh coriander in addition to or in place of chives, which harmonizes very well with the ingredients.

Cardamom: Because cardamom has a very intense flavor, use it with caution, especially if you are not familiar with the taste. If in doubt, use less or leave it out altogether.