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
1  Lemon
½ bunch Parsley
  Parsnip green
  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.

Parsnip chips
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.

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