LYNTON'S PARSNIP SOUP
800 g parsnips
Extra virgin olive oil, to taste
200 ml milk
100 ml Bulla Cooking Cream
60 g butter
Salt and pepper, to taste
Coffee oil (vegetable or olive oil infused with coffee beans, the longer it sits the better the flavour), to serve
Peel and finely chop parsnip. Sauté in hot pan with olive oil and a seasoning of salt until it starts to soften. Add milk and cook until tender. Turn off the heat.
Add the cream and stir through.
Transfer the contents to blender and blend for 4-5 minutes until smooth, add butter at this stage. Adjust seasoning. Serve with coffee oil (optional).
EMMA'S WHOLE BABY PARSNIPS
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MY MARKET KITCHEN
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