Stoemp of parsnip and forestkoop with sage

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40min

A delicious, original side dish for a piece of game or poultry. Discover the full recipe here!

A delicious, original side dish for a piece of game or poultry. Discover the full recipe here!
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Ingredients

What do you need?

Quantity:

2 thick Boskoop apples, peeled and cut into cubes
± 600 g parsnip, peeled and cut into cubes
3 shallots, finely cut
2 cloves of garlic, finely cut
1 tbsp olive oil
400 ml of vegetable broth
5 Sage leaves
Salt and black pepper

For garnish:
Knob
5 Sage leaves
1 apple

2 thick Boskoop apples, peeled and cut into cubes
± 600 g parsnip, peeled and cut into cubes
3 shallots, finely cut
2 cloves of garlic, finely cut
1 tbsp olive oil
400 ml of vegetable broth
5 Sage leaves
Salt and black pepper

For garnish:
Knob
5 Sage leaves
1 apple
Preparation method

How do you make this?

Stew the finely sliced ​​garlic and shallots in oil until they are glassy.

Now add the apples and sage and let it bake until they caramelize.

Add the parsnip and broth and let it cook for 20 minutes.

Stir everything well together or mix if you like a smooth puree.

Put butter and sage in a pan and let it foam. Add cubes of apple and divide over the puree.

Social

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Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.