Ingredients
- 1 Parsley Root
- 1 Organic Carrots
- 1 Onion
- 2 quarts Water
- Salt and Pepper to taste
- 1 medium Organic Cauliflower cut into florets
- 1 tablespoon Butter
- 1 tablespoon Flour
- 1 teaspoon Dill chopped
- 1/2 cup Sour Cream
Directions
Grate the parsley root, carrot and onion and boil in the water until tender.
In a medium frying pan, fry butter and flour quickly. Add salt and pepper and some of the boiling liquid to make a roux.
Add to the boiled root vegetable stock, then add the cauliflower in small bunches, bring to a boil, and simmer until the cauliflower is tender.
Pour into serving bowls on top of the dill mixed with the sour cream.
