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Categories:Viewed: 29 - Published at: 3 years ago
Ingredients
- 2 Sweet potatoes
- 2 Parsnips
- 1 Onion
- 1 knob of butter
- 500 ml (17.6fl oz) Double cream
- 1 l (1.8pints) Vegetable stock
- 1 Pinch salt
- 1 Pinch pepper
- 1 Drizzle truffle oil
- 1 Small handful chives
Method
- Start by peeling and dicing the sweet potato, onion and parsnip then fry in the butter until lightly coloured.
- Cover with vegetable stock and cook the vegetables until soft.
- Add double cream and simmer for around 2 minutes, do not allow it to boil.
- Puree with a hand blender and add seasoning to taste.
- Serve with a drizzle of truffle of oil on top.
