Summary

Ingredients

• 0.75 kg ¾ potato (s), waxy, diced
• 0.5 kg ½ parsnip (s), diced
• Clarified butter
• 375 ml vegetable stock
• 125 ml cream
• nutmeg
• Cayenne pepper
• salt and pepper
• 1 bunch parsley, smooth, roughly chopped

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Instructions

1. Sauté the potatoes in clarified butter, deglaze with vegetable stock. After 15 minutes add parsnips and cover and let stand for another 5 minutes. Add the cream and let it reduce briefly. Season to taste with nutmeg, cayenne pepper, salt and pepper. Fold in the parsley and serve.