Parsnip Potato Ragout with Parsnip Chips
Ingredients for 4-6 persons:
600 g Parsnip
1000 g Potato
150 g Onions
1 clove Garlic
60 ml Schlagfix rapeseed oil with fine butter flavor
1 g Nutmeg, ground
850 ml Schlagfix unsweetened whipped cream
½ bunch Parsley
Salt, sugar or xylitol at will
80 g Parsnip
150 ml Rapeseed oil (for baking)
Sea salt fine at will
Wash the parsnip root well, peel the onion and garlic, cut all into cubes and sauté in a saucepan with the rapeseed oil. Deglaze with the Schlagfix unsweetened whipped cream.
Add the washed, peeled and roughly diced potatoes (tip: works well with purple potatoes) and simmer for about 15 minutes. Season with nutmeg, lemon juice, salt and sugar.
Wash the parsnip well and finely grate. Heat the rapeseed oil to about 140°C and bake the parsnip chips until they get gold-yellow.