Summary

Ingredients

• 500 g parsnip (s)
• 250 g carrot (s)
• 1 medium potato (s)
• 1 large vegetable onion (s)
• 2 cloves garlic
• 1 liter vegetable stock
• 1 tablespoon butter
• 1 dash white wine, dry
• 1 tablespoon crème fraîche
• 1 teaspoon curry powder
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 50 ml cream

Print Recipe Pin Recipe

Instructions

1. Peel the parsnips, carrots and potatoes and cut into cubes. Sweat everything in a saucepan with the butter. Peel the onion and garlic, finely dice and add to the saucepan. Dust everything with the curry powder and deglaze with the wine. Top up with the vegetable stock and simmer with the pot closed for about 30 minutes.
2. When everything is done, puree with the stick.
3. Stir in the cream and creme fraiche, bring to the boil and season with salt and pepper.