Summary

Ingredients

• 1 kg parsnip (s)
• 400 g potato (s), suitable for puree
• 1 tablespoon, heaped crème fraîche
• 60 g butter
• 80 g parmesan, rated
• Salt and pepper

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Instructions

1. Peel parsnips and potatoes, cut into pieces and cook in salted boiling water for 25 minutes.
2. In the meantime, butter out a gratin dish. Drain and puree the parsnips and potatoes. Stir in the crème fraîche and 40 g butter, season with salt and pepper and add 60 g of the parmesan. Spread on the gratin dish, sprinkle with the rest of the Parmesan and lay out the remaining 20 g butter in flakes. Gratinate on the top rail of the oven for 20 minutes.