John Myers
Ingredients for 4 servings:
- 500 g parsnip(s)
- 1 onion(s)
- 20 g butter
- 750 ml vegetable stock
- ½ tsp coriander, ground, approx.
- Salt and pepper, freshly ground
- 100 ml cream, whipped
- Parsley, chopped or some cress
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Clean and finely dice the parsnips. Peel and finely dice the onion, sauté in butter until translucent, add the parsnips, roast briefly, deglaze with vegetable stock, and simmer for 10-15 minutes. Purée with a hand blender or a blender, season with salt, pepper, and ground coriander. Just before serving, fold in the whipped cream and serve sprinkled with chopped parsley or a sprig of cress. You can also substitute some of the parsnips for carrots.
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