Fall has arrived in Paris, the leaves fall from trees and invade the garden paths of Luxembourg, night more early and the cold settles sobering perspective ... ..
This season is still very interesting from a culinary as the best time of year for cooking vegetables elders (parsnips, horseradish, Jerusalem artichokes ..). Proof is that my basket of organic vegetables this week contains virtually only the vegetables: 3 parsnips, a pumpkin, radish and a few zucchini timeless ..
Last night I decided to invite my best friends - Renaud and Laurent - to come to dinner because it was far too long since I had not cooked! Between running, the diplomas to pass the audit and of course, not easy to find time ...
But this time thanks to week end of three days, I prepared a "real" dinner with appetizer, entrée, main course and dessert ...
small chips on the menu as an appetizer with cheese, cream of parsnip as a starter, crumble chicken zucchini and well course my cheesecake which I could not escape!
So here I give you the recipe for parsnip soup, which I particularly appreciated.
You Will Need
3 parsnips 1 potato charlotte
300 ml single cream 250ml
milk 500ml water 20g butter
Salt, pepper
Pour in a large pot of water, milk and cream. Bring to a boil.
Add the pieces of parsnip and potato, peeled and coarsely chopped. Add salt and pepper.
Bake 30 minutes.
When the parsnips are soft, pour into a blender and mix while adding the butter. Add salt and pepper.
Ready!
