In this video on how to make our light, creamy basic sauce, our Senior Expert Gastronomy Hubert Hohler (former head chef) shows you a quick and easy way to prepare a delicious sauce that is an ideal complement to many recipes.
This and many more delicious quick and easy recipes can be found in our new cookbook. You can buy the book either in the clinic shop during your next stay or simply order it online.
Ingredients for 6 persons
10 g cold-pressed olive oil,
60 g leek, white parts only,
50 g fennel,
40 g cellery root, peeled,
40 g parsnips, peeled,
(or another light-coloured vegetable),
220 g potatoes,
1 l water or
Light-coloured vegetable broth,