Ingredients

• 2 tablespoons olive oil
  
• 1 leek
  
• 3 bay leaves
  
• 700 grams sunchokes, scrubbed or peeled and chopped
  
• 300 grams parsley roots (3 medium), scrubbed or peeled and chopped
  
• 2 sprigs rosemary
  
• 1 liter filtered water
  
• ¹/₂ teaspoon nutmeg
  
• sea salt + black pepper, to taste