Savoy cabbage and parsnip vegetables

Ingredients for 6 servings:

• 1 small head of savoy cabbage, approx. 1 kg
• 3 parsnip roots
• 2 tbsp oil
• 1 tbsp sunflower oil
• 100 ml water or vegetable stock
• 200 ml cream
• 1 tbsp mustard, medium hot
• 1 tsp, heaped curry
• 2 pinches of cumin
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Quarter the savoy cabbage, remove the stalks, and cut into strips. Peel the parsnips and cut into strips. Heat the oil in a pan, briefly steam the savoy cabbage, and deglaze with the water or vegetable stock. Add the parsnips to the pan. Stir and simmer. Add the cream, mustard, and seasonings and simmer for about 10-15 minutes. Pairs well with meat and fish.