Summary

Ingredients

• 750 g parsnip (s)
• 300 g potato (s)
• 1 medium onion (s)
• 20 g butter
• 2 tablespoon vermouth (Noilly Prat) or white wine
• 1 liter vegetable broth
• 0.5 teaspoon ½ salt
• pepper
• nutmeg
• 100 g crème léère with 15% fat
• 2 tablespoon chives rolls

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Instructions

1. Peel the parsnips and potatoes and cut them into cubes.
2. Melt the butter in a saucepan. Braise the onion. Add the parsnip and potato cubes. Deglaze with the Noilly Prat or white wine. Pour in the vegetable stock and cook for about 15 minutes until soft.
3. Then puree everything and season with salt, pepper, nutmeg and crème légère. Sprinkle with chives rolls to serve.