Lately, I am totally crazy about
parsnip! I have only discovered this beautiful root vegetable some weeks ago. Of course I knew about its existence, but I just ignored it. What a pity it was! Twice it ended up as a puree together with fennel and potato. This time I served it as a
soup among a spinch-macadamia nut pesto and poached quail egg.
Ingredients:400-450 g parsnip2 small potatoes600 ml beef stocksalt, pepperPeel
parsnip, potatoes and cut in cubes. Together with the beef stock and salt bri (...)
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Tags: Parsnip, Soup
