1 kg Ardo Parsnip Cubes 500 g Ardo Parsley Root 100 g Ardo Onion cubes 10 g Ardo Garlic cubes 5 g Ardo Rosemary 500 ml cream 200 g ground cheese butter or margarine pepper, salt, nutmeg
Allergens
Milk
Preparation
Sauté the onion cubes, garlic and rosemary in butter or margarine.
Add cream and season with salt, pepper and nutmeg.
Place the parsley root and parsnip in an oven dish and drizzle with the cream mixture.
Finish off with the grated cheese and bake in the oven at 180°C for 30 to 40 minutes.
