Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 2 m. Parsnip (s)
- 3 large garlic bulb (s)
- 3 tablespoon sunflower oil
- 5 sage leaves
- salt and pepper
- 60 g butter
- 1 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees top / bottom heat.
- Peel and roughly cut the parsnips and garlic. Cut the sage leaves into small pieces.
- Mix everything with sunflower oil, pepper and salt and wrap it 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 for approx. 45 - 50 minutes on the middle rack.
- Prepare the hand blender, a tall mug and the butter.
- Take the steamed parsnips and garlic out of the oven and mix immediately in the mug with the butter to a smooth puree. Sprinkle with the chopped parsley.
- This cream goes well with all types of roast meat, especially pork and lamb. With grilled or pan-fried fish. But it can also be served as a starter with crispy bread sticks.
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