Summary

Ingredients

• 500 g parsnip (s)
• 500 g carrot (s)
• 25 g butter
• 20 g flour
• 200 ml vegetable stock
• 250 ml milk
• 4 stalks parsley
• salt
• Pepper, white, colored or black, from the mill
• Nutmeg, freshly grated

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Instructions

1. Clean, peel, wash and slice the parsnips and carrots. Melt the butter in a wide saucepan and briefly sauté the parsnip with the carrot slices. Then dust with the flour and sweat. Pour in the vegetable stock and milk and simmer for about 5 - 8 minutes while stirring.
2. Rinse the parsley, shake dry, chop finely and add. Season the vegetables with a little salt, pepper and a little nutmeg.