Gastronomixs

Smoked parsnip crème

The parsnip is a great root vegetable for smoking and can then be further used in a number of different ways.

Creation by Dennis Steenbergen, De Hoefslag* restaurant, Bosch en Duin, the Netherlands.

Smoked parsnip crème

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Ingredients

500

g

parsnips

50

g

butter

120

ml

cream

50

ml

olive oil, smoked

 

 

salt

Preparation method

  • Peel the parsnips and hot smoke them in the smoker.
  • Cut into small pieces and place in a vacuum bag together with all the other ingredients.
  • Steam until cooked. This will take approximately 45 minutes.
  • Place all the ingredients in a blender, blend until smooth, and pass through a sieve.
  • Season to taste with salt.

Serving suggestions

  • As a component in a vegetable dish with preparations of cabbage and mushrooms.
  • As a component in a main course with pork, beef, game, or poultry.

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