Parsnip and apple cream

Ingredients for 4 servings:

• 700 g parsnip(s)
• 2 apples (Granny Smith)
• 3 tsp butter
• 1 tsp sugar
• 1 pinch(s) cardamom powder
• 1 pinch(s) cinnamon powder
• 3 tbsp sour cream
• 1 tbsp parsley or chives, chopped
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel and roughly chop the parsnips. Peel, core, and roughly chop the apples. Place the parsnips in a saucepan and cover with cold water. Bring to a boil, then simmer covered for 20 minutes, or until tender. Drain and set aside. Melt the butter in a non-stick pan over medium heat, add the apples, and fry for about 10 minutes, swirling the pan occasionally. Add the sugar, cardamom, and cinnamon and fry for another 10 minutes, or until the apples are soft and lightly browned. Place the apples and parsnips in a food processor, add the cream, and process until smooth. Transfer the cream to a bowl, season with salt, and sprinkle with parsley or chives. Serve immediately. This is a great alternative to mashed potatoes, for example, with roast pork.