Celery – parsnip puree

Ingredients for 6 servings:

• 450 g celery, roughly diced
• 400 g parsnip(s), roughly diced
• 350 g potatoes, diced, cooked
• 100 ml vegetable stock
• 3 tbsp extra virgin olive oil
• 3 tbsp spring onion(s), the green part chopped
• 2 tbsp sour cream
• 1 tsp mustard (Dijon)
• salt and pepper
• 100 g Parmesan, grated

Instructions

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

Peel and dice the celery and parsnips, and cook in lightly salted water until tender. Peel and dice the potatoes, then cook in salted water separately from the celery and parsnips. Drain everything and puree together. Combine the oil with the vegetable stock and heat. Pour over the puree and mix with the chopped spring onion, sour cream, mustard, salt, and pepper. Finally, stir in the Parmesan cheese.