Ingredients
Ingredients for 10 servings:
- 1.5 kg Ardo Rustic parsnip
- 50 g Ardo Shallot
- 10 g Ardo Tarragon
- 30 g butter or margarine
- 200 ml cream
- 2 tbsp wholegrain mustard
- pepper, salt
- orange pepper
Allergens
Milk
Mustard
Preparation
- Steam or bake the rustic parsnip to your desired tenderness.
- Sauté the shallots in butter until translucent.
- Add the parsnip and cream, and simmer until the cream sticks nicely around the parsnip.
- Finish off with wholegrain mustard and tarragon.
- Season with salt, pepper and orange sweet pepper.
