Parsnip purée with mascarpone and horseradish
A delicious and creamy parsnip purée with mascarpone. The horseradish adds a spicy depth.
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Ingredients
|
650 |
gram |
parsnips |
|
50 |
g |
butter |
|
30 |
ml |
olive oil |
|
150 |
g |
mascarpone |
|
100 |
g |
horseradish purée |
Preparation method
- Remove the top and bottom and peel and core the parsnip.
- Cut the parsnip into thin slices.
- Fry the slices in olive oil and butter for two to three minutes.
- Add 300ml water and bring to the boil.
- Cook the parsnip for seven to nine minutes until cooked.
- Drain and catch the cooking liquid to dilute the purée if needed.
- Place the cooked parsnip in the blender together with the mascarpone and horseradish and blend to a smooth purée.
Serving suggestions
- As a component in a fish dish with smoked mackerel or trout.
- As a component in a main course with pork, beef, game, or poultry.