Root Vegetable Curry

Ingredients

• 20 g walnuts
• 140 g maple syrup (e.g., GOLDEN delicate taste; 100 ml)
• 1 tsp butter
• 1 kohlrabi
• 1 parsley root (or parsnip)
• 8 small bundles carrots
• 4 shallots
• 2 tbsp Rapeseed oil
• Salt
• 1–2 tbsp yellow curry paste
• 100 ml White wine
• 500 ml vegetable broth
• 500 ml coconut milk
• Pepper
• 1 Spring onion

Instructions

1. 1.

   Cook walnuts and 2 tbsp maple syrup in a pot until the syrup is almost fully reduced and the walnuts are coated. Remove from heat and mix with butter so the nuts don’t stick together. Spread the nuts on parchment paper and let cool.

2. 2.

   Peel kohlrabi, parsley root, and carrots and cut into bite‑sized pieces. Peel and halve the shallots. Heat oil in a pot and sauté the prepared vegetables until they take on some color. Lightly salt. Add curry paste and stir to toast. Deglaze with white wine, then add vegetable broth, coconut milk, and remaining maple syrup. Let the curry simmer for 10–15 minutes. Season with salt and pepper.

3. 3.

   Trim the spring onion and slice into thin rings. Serve the root vegetable curry topped with caramelized walnuts and spring onion rings.