This is parsley root. It is delicious grated into coleslaw. The woman who grew it told me it’s excellent in soups, I will try that sometime soon.
Regenbogen quinoa salat is not a german recipe, but I wanted to use the word ‘regenbogen’ somewhere, so here it is. This makes 2 small servings.
1 small onion, diced
1 clove garlic, finely chopped
1 chili, finely chopped
1 teaspoon olive oil
1/2 cup quinoa mix (red, black and white quinoa with amaranth)
1 cup cold water
1/4 cup chopped smoked tofu
balsamic vinegar, salt and pepper to taste
fresh basil, parsley and calendula petals
Saute the onion, garlic and chili for a couple of minutes in a small saucepan.
Thoroughly rinse the quinoa, and add this and the cold water to the saucepan. Bring to the boil.
Simmer for 10 minutes, covered, add the smoked tofu, and simmer for 2 more minutes.
Turn off heat and leave for 5 minutes with the lid on.
Add the herbs and seasonings and serve hot or cold, with other salads.