Ingredients
For 10
500g
QimiQ Cream Base
900g
Vegetable stock
500g
Parsnips, fresh, peeled, diced
140g
Onion(s), brunoise
60g
Butter
20g
White wine vinegar
20g
Garlic, finely chopped
20g
Salt
4g
White pepper
1g
Bay leaf
2g
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.
Hints
Mix in 120 g of pacotised herbs from the Pacojet and 100 g of butter before serving.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.