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Rich parsnip crème

By cooking the parsnips in the milk first, and then blending with the butter, you get a nice white crème that is fatty and well emulsified.

Creation by Michael van der Kroft, restaurant Tres, Rotterdam, the Netherlands.

Makes 1250g.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

1500
g
parsnip
250
g
butter
as needed
milk
as needed
water
as needed
salt

Scale recipe

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