For the roasted Stachys, first dig out the Stachys tubers and clean them well under running water with a brush to remove any soil residue, chop small rootlets. Cook the stachys in the soup until al dente but not soft. Drain.
In a frying pan, melt the butter and fry the stachys with the chopped onions on all sides. The butter should turn a light brown color and taste nutty.
Finally, season the fried stachys and sprinkle with the chopped parsley.
Preparation Tip:
Stachys (also: tuberous zest) is a vegetable from Japan, of which the tuber is eaten. In Central Europe, however, Stachys is rare and difficult to obtain. The taste resembles a mixture of salsify and artichoke. Not to be confused with forest zest, of which the leaves can be used like other herbs.
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