Summary

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

1. Preheat the oven to 180 degrees top / bottom heat.
2. Peel and roughly cut the parsnips and garlic. Cut the sage leaves into small pieces.
3. 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.
4. Bake in the oven for approx. 45 - 50 minutes on the middle rack.
5. Prepare the hand blender, a tall mug and the butter.
6. 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.
7. 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.