Parsley roots

Here you find some recipes for preserved, canned and pickled food, appetizers, desserts, cakes, baking in jars, smoothies, cocktails and more. Some recipes like lassie mango yoghurt, couscous and grilled skewers were kindly made available by TV creative cook Alex Wahi and innovation cook Heiko Antoniewicz. You find further recipes on Einkochwelt®'s Facebook page and in our videos.

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For two 290 ml (10.2 fl.oz) WECK® round rim jars
parsley root

from innovation cook Heiko Antoniewicz

Ingredients

  • 6 big parsley roots
  • 2 stalks of lemongrass
  • 1-2 little chili peppers
  • 350 ml warm water
  • 80 ml rice vinegar
  • 30 g sugar
  • 10 g salt

Preparation

Peel parsley roots and cut them into twelve equal pieces. Put into the jars adding remaining ingredients and let stay for four days at room temperature. Let ferment for other three weeks in the fridge.

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