Summary

Ingredients

• 300 g parsnip (s)
• 50 g spinach, fresh
• 150 g mushrooms, brown, cleaned, quartered
• 150 g mushrooms, white, cleaned, quartered
• 3 spring onion (s)
• 1 clove garlic
• 2 tablespoon crème fraîche
• 1 teaspoon oil
• Salt and pepper
• N / A parsley, chopped
• broth

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Instructions

1. Peel the parsnips and cut into medium-sized pieces. Wash the spinach and cut into strips. Cook the parsnips in the broth until soft.
2. In the meantime, fry the mushrooms in the hot oil and after a while add the spring onion and the clove of garlic.
3. Add the spinach strips to the parsnips for about 1 minute, drain everything and then coarsely puree. Take off the stove.
4. Season the puree and mushrooms with salt and pepper, mix the crème fraîche with the mushrooms and garnish with parsley.