Parsnip Puree with Blue Cheese

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Ingredients for 1024 g
  • 142 g QimiQ Sauce Base
  • 372 g Parsnips, fresh, peeled
  • 36 g Onion(s), diced
  • 36 g Butter
  • 59 g White wine
  • 18 g White wine vinegar
  • 118 g Vegetable stock
  • 207 g Blue cheese
  • 7 g Salt
  • 1 g Cayenne pepper
  • To bind
  • 8 g Corn starch
  • 20 g Vegetable stock
Method
1.
Slice the turnips and fry in the butter until soft. Do not allow to color.
2.
Douse with the white wine and vinegar. Reduce and add the vegetable stock and QimiQ Sauce Base.
3.
Allow to cook until the turnips are tender. Place the mixture in a bowl cutter, add the blue cheese and blend smooth.
4.
Bring back to a boil, bind with the starch/ vegetable stock mixture and simmer for 3 minutes.
5.
Season to taste and mix well. Chill.