Ingredients

• 1 tablespoon clarified butter or olive oil
• 1 onion
• 1 clove garlic
• about 300 g ground poultry meat*
• 1 carrot
• 1 parsley root
• a piece of leek
• 350 g potatoes
• 450 g cauliflower florets (frozen out of season)
• 3 sprigs of fresh parsley + additionally for serving

Spices

• 1 teaspoon each of cumin seeds, turmeric, fennel seeds
• optional: a few strands of saffron

Preparation

1. In a larger pot melt butter or heat oil, add finely diced onion and cook until translucent, stirring occasionally. At the end add peeled whole clove of garlic. Add ground meat and brown it well on all sides (you can do this in batches, keeping the rest of the meat on the edge of the pot). Add more oil if needed. Season with salt, pepper, add all the spices.
2. Add peeled carrot cut into slices, parsley root and leek cut into half-slices. Add sprigs of fresh parsley, about 1/2 teaspoon salt. Pour in 6 cups of water (can be spring or mineral) and bring to a boil. Cook covered for about 10 minutes.
3. In the meantime spread cauliflower florets on a colander and pour warm water over them. Peel potatoes, cut into cubes, rinse with cold water.
4. Remove parsley sprigs and add cauliflower florets and potatoes, bring to a boil. Cover with a lid, reduce heat and cook until vegetables are tender for about 20-22 minutes. Sprinkle with chopped parsley.