Gastronomixs

Parsnip à la pommes fondant

A variation on the classic pommes fondant: potato cooked and glazed with veal stock.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Parsnip à la pommes fondant

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Ingredients

1

kg

parsnips

500

ml

poultry stock

100

g

butter

Preparation method

  • Peel the parsnip.
  • Cut the parsnips into one-centimetre-thick slices.
  • Pan-fry the slices in butter until golden brown.
  • Cover the parsnips for three-fourths with the veal stock.
  • Bake in the oven until cooked and nicely glazed.

Serving suggestions

  • As a component in a main course with pork, beef, game, or poultry.

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