Garlic cream with parsnip

Ingredients for 1 servings:

• 2 m.-large parsnip(s)
• 3 large garlic bulbs
• 3 tbsp sunflower oil
• 5 sage leaves
• salt and pepper
• 60 g butter
• 1 tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegetarian, for meat, fish or breadsticks

Preheat the oven to 180 degrees top/bottom heat. Peel and roughly chop the parsnips and garlic. Finely chop the sage leaves. Mix everything with sunflower oil, pepper, and salt and wrap lightly in a piece of baking paper and a piece of aluminum foil; it doesn’t have to be completely airtight. Bake in the oven on the middle rack for about 45-50 minutes. Prepare the hand blender, a tall bowl, and the butter. Remove the steamed parsnips and garlic from the oven and immediately blend them in the bowl with the butter until smooth. Sprinkle with the chopped parsley. This cream goes well with all types of roasted meat, especially pork and lamb. It also goes well with grilled or pan-fried fish. It can also be served as a starter with crispy breadsticks.