Summary

Ingredients

• 125 g parsnip (s)
• 0.5 ½ shallot (s)
• 150 ml cream
• 20 g butter
• 50 ml vegetable stock
• 0.25 ¼ vanilla pod (s)
• salt and pepper
• nutmeg
• sugar
• Sunflower oil

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Instructions

1. Peel the parsnips and shallots and cut into small pieces.
2. Heat the oil in a saucepan, add the vegetables and sweat until translucent. Cut open the vanilla pod, remove the pulp with a knife and add to the vegetables. Put the stock and the cream in the saucepan. Cook the parsnips until you can easily mash them with a fork.
3. Sieve the parsnip, the liquid and finely puree with a blender or hand blender. Add butter, salt, nutmeg and pepper and puree finely. To taste.
4. Put in a piping bag, tie with a twine and keep warm in a water bath.