Ingredients
For 5
250g
QimiQ Cream Base
450g
Vegetable stock
250g
Parsnips, fresh, peeled, diced
70g
Onion(s), brunoise
10g
Garlic, finely chopped
30g
Butter
10g
White wine vinegar
10g
Salt
2g
White pepper
0.5g
Bay leaf
1g
Juniper berries
Preparation
Sauté the parsnips with the onions and garlic in butter until translucent.
Deglaze with the white wine vinegar and add the vegetable stock. Add the spices and cook until soft.
Remove the bay leaves and juniper berries. Add the QimiQ Cream Base and purée.
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