Wash the parsnips. Peel and finely chop the onion. Peal the pears and remove their cores.
Sauté the onions over low heat in a pot with a little olive oil.
Peel and dice the parsnips. Add them to the pot and heat over low heat.
Pour in the cold water and crumbled stock cube. Add the pear wedges. Cover and bring to a boil. Simmer for 20 minutes.
Remove from heat, add the Saint Agur Blue Crème, season with salt and pepper and blend until smooth.
150 Saint Agur Blue Crème
2 Pears
2 Parsnips
1 Onion
1 tbsp Olive Oil
1 tsp Salt or according to taste
Pinch of Ground Pepper
1.2L Water
1 Cube Chicken Broth
2 tbsp Sour Cream
Some nuts
PRODUCT
View Method
Recipe Method
Wash the parsnips. Peel and finely chop the onion. Peal the pears and remove their cores.
Sauté the onions over low heat in a pot with a little olive oil.
Peel and dice the parsnips. Add them to the pot and heat over low heat.
Pour in the cold water and crumbled stock cube. Add the pear wedges. Cover and bring to a boil. Simmer for 20 minutes.
Remove from heat, add the Saint Agur Blue Crème, season with salt and pepper and blend until smooth.
