1 kg Ardo Parsnip cubes 500 g Ardo apple slices 200 g Ardo onion cube Ardo Parsley 800 g slow-cooking potatoes 200 ml milk 150 g butter or margarine 1 egg yolk pepper, salt, nutmeg
Allergens
Egg, Milk
Preparation
Cook the potatoes together with 800g parsnip cubes until tender.
Purée with a pestle & mortar and finish with the milk, 100 g butter and the yolk.
Season with salt, pepper and nutmeg.
Fry the apple slices, onion cubes and the remainder of the parsnip in the rest of the butter.
Season with salt and pepper and mix into the purée.
