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22% cream

Parsnips in cream

recipe image
Ingredients
Parsnips
585 g
PETMOL 22% Cream for soups and sauces
350 g
Butter
50 g
Salt
2 g
Black pepper
1 g
Method of preparation
  • Cut the parsnips into 2×2 cm cubes.
  • Boil with the cream until tender (25–30 minutes).
  • Puree, then add the butter, salt, and pepper.
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