Parsley root burgers with pickled carrots
Ingredients (3 servings):
Burgers:
• 6 large parsley roots
• 3 tablespoons of olive oil
• 1 onion
• 1 clove of garlic
• 1 egg
• 3 tablespoons of oil
• 2 teaspoons of breadcrumbs
• 1 teaspoon of curry powder
• Salt and pepper
Marinated carrots:
• 2 carrots
• 250 ml of white wine vinegar
• 100 ml of water
• 200 g of sugar
• 1 teaspoon of fennel
• 1 teaspoon of coriander seeds
• 1 teaspoon of mustard seeds
And:
• 3 burger buns
• 3 tablespoons of mayonnaise
• 3 handfuls of arugula
• 6 thin slices of red onion
Marinade the carrots the day before. Peel the skin and cut them into long thin strips using a vegetable peeler. Boil the vinegar with the water, sugar, mustard, coriander and fennel. Set the marinade aside and when it is slightly warm pour it through a sieve and discard the seeds. Pour the marinade over the carrot strips - they should be completely covered. Put the container with the carrots in the fridge.
Peel the parsley roots and cut lengthways in half. Place them in a heat-proof dish, drizzle with olive oil and sprinkle with salt. Bake in an oven preheated to 180°C for 35 minutes. While still hot, blend with a blender.
Finely chop the onion and garlic and fry them in 2 tablespoons of oil. Add them to the blended parsley. Add the curry powder and breadcrumbs. Scramble in an egg and season the mixture with salt and pepper. Mix thoroughly and divide the mixture into 3 parts. Form 3 patties and fry them in oil on both sides until golden brown.
Bake the buns cut in half in the oven. Brush them with mayonnaise, stuff with arugula, onions, pickled carrots and parsley root burgers.