Summary
Ingredients
Instructions
- Peel and dice the turnip and celery and cook in salted water until cooked.
- Finely chop shallots and garlic and sauté in olive oil until translucent.
- Pour off the cooking liquid and puree the turnips, celery, shallot-garlic mixture, granulated broth and sour cream with the hand blender.
- Chop the parsley, add to the puree with the parmesan. Season to taste with salt and pepper.