Breaded parsnip with leek sauce

Ingredients for 4 servings:

• 600 g parsnip(s)
• 2 stalk(s) leeks
• 200 ml vegetable stock
• 200 g breadcrumbs (whole grain)
• 75 g cream cheese
• 2 eggs
• 1 tbsp butter
• n. B. Oil, neutral, for frying
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious and simple wholefood dish

Peel the parsnips and cut into 1-2 cm thick slices. Cook in salted water for about 10 minutes until al dente. For the sauce, trim the leek and cut into rings, then fry in melted butter. Add the vegetable stock and simmer gently in a covered pan for about 15 minutes. Purée the leek with a hand blender and stir in the cream cheese. Season with salt and pepper to taste and keep warm. Beat the eggs in a deep plate and place the breadcrumbs in another deep plate. Season the parsnip slices with salt and pepper, dip them in the egg mixture, and allow any excess egg to drip off. Carefully coat the parsnips in the breadcrumbs, pressing them down firmly. Fry in batches in plenty of oil until golden brown. Arrange on plates with the leek sauce and serve immediately.