Cut the parsnips and potatoes into cubes and place in a medium-sized, wide saucepan. Pour in water until the vegetables are just covered. Add 2 tablespoons of salt, the chilli, the thyme and the thinly sliced garlic cloves to the saucepan and stir vigorously once. Put the saucepan on the stove and bring the contents to a boil over high heat. Now turn back to medium heat and simmer under the lid for about 25 minutes. Stir occasionally.
Check the consistency shortly before the end of the cooking time. Parsnips and potatoes should be nice and soft.
Now pour both over a sieve and collect the cooking water if possible. Remove the sprig of thyme.
Now mash the parsnips and potatoes thoroughly with a potato masher, gradually add the butter in pieces and work in. The stamp should still retain a slightly lumpy structure.
If necessary, stir the pound from the bottom of the pot upwards with a spoon from time to time and continue pounding to get an even pounding.
Now cut the truffle slice into tiny cubes and fold in, also fold in the truffle oil. Grind a little fresh pepper into the mash and add salt to taste. Let the mash rest briefly so that the flavors can set and stir again just before serving.
Now arrange the mash on the preheated plates with a dressing ring. Pour some parsley and fleur de sel over it - done.
Goes well with saltimbocca and fried Mediterranean beans, for example.
If you don`t want to buy expensive fresh truffles for this, you can do this:
Replace 50 g of normal butter with truffle butter - done.
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