Original name: Karamellisierte Petersilienwurzeln (“Karamellata Stin Kalamata” Greek Version)
Origin: Germany
Ingredients
4 beetroots, medium size
carrots, ½ kg
1 large sweet potato; alternate: 3 parsley roots
3 large potatoes
2-3 red onions
3 cinnamon whole sticks
3-4 star anise
3 garlic cloves
honey, 3 large spoons
Preparation
Cut all roots into slices and the onions into little squares. Cook the red roots (beetroot & carrots) together in one covered pot with salt and 1 cup of water, and the yellow/white roots (potatoes/parsley root) in another pot, each until almost fully cooked (separation keeps the colors; if you want it all red, cook together). Then cover the bottom of a large pan with olive oil and add cinnamon sticks, star anise (in wholes) and the garlic peeled and cut into halves. Add onions and fry until onions are glassy. Then add the roots of both pots (without water; this can be used as drink) and fry for 5 min (stir only softly). Turn fire off and immediately add the honey, stir well. Serve hot.