25 g butter
½ coarsely grated celeriac (about 400 g)
800 g potatoes, diced
4 cups vegetable broth
1 ½ tsp salt
3 leeks into thick, oblique slices (about 400 g)
1 cup milk
freshly ground pepper
Garnish
chopped fresh parsley

Accessories
4 pieces of chicken breasts
200 g pickled beets

Come butter in a saucepan and melt it over a high heat, but without browning. Sauté celeriac in butter. Add potatoes, broth and salt. Bring the dish to a boil and let it cook on low heat, covered, for approx. 20 minutes. Add the leeks and milk. Bring it to a boil and let it cook on low heat, covered, for approx. 5 min. Season to taste.

And it Taste Amazing