By Chef Mattia Crespi

December 2020


  • 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.
  • Enjoy!

    Leave a comment