Summary

Ingredients

• 500 g parsnip (s)
• 200 g sweet potato (s)
• 1 small onion (s)
• 1 pinch (s) chili powder
• 500 ml water
• 1 teaspoon, leveled broth, grained
• 0.5 ½ cup cream
• some olive oil

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Instructions

1. Dice the onion, peel the parsnips and sweet potatoes and cut into large pieces. Fry the onions with the chilli in olive oil, then add the parsnips and sweet potatoes. Deglaze with 500 ml of water and add a level teaspoon of granulated broth.
2. Cover and cook until the vegetables are soft. Puree everything and then add the cream and heat again. As an insert e.g., fried chorizo or a spicy fried fish fillet.