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.
