By Chef Mattia Crespi
150g parsnip peel and diced
- 15g unsalted butter
- 250g cream
- 120g water
- Salt to taste
- Parmigiano to taste
- Chop chives for garnish
- Place the parsnips, cream, and water into a sauce pot.
- Make sure there is enough liquid to cover the parsnips.
- Bring it to a simmer and cook the parsnips until they are tender.
- Transfer the parsnips and liquid into a blender, while the blender is running add the butter and salt. Process until smooth.