Summary

Ingredients

• 500 g parsnip (s)
• 500 g potato (s), floury boilin
• 1 liter vegetable broth
• salt and pepper
• 100 ml cream
• nutmeg

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Instructions

1. Peel and dice the parsnips and potatoes. Cook until soft in the vegetable stock.
2. Puree finely and season with salt, pepper and nutmeg. Refine with 100 ml of cream.