Tafelspitz

Rinse and chop the carrots, celery root, leeks and parsnip. Peel and dice the onion. Melt butter in a very large saucepan, sauté the vegetables, pour in 2 1/2 liters (approximately 2 1/2 quarts) of water, bring to a boil. Add broth base, 1 1/2 teaspoon salt, pepper, and bay leaves. Rinse the meat, add to the pot and simmer for 2 hours.

Rinse the potatoes, peel and cut into eighths. Trim the dill and finely chop. Beat 100 grams (approximately 3 1/2 oz) cream until stiff, mix with horseradish and season with salt and pepper. Cook the potatoes in boiling water and drain. Mix remaining cream with creme fraiche and dill and mix with the drained potatoes. Remove the meat from the broth and cut into slices. Strain the broth and reserve for another use or to drizzle over the meat.