Parsnip puree

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

300 g parsnips 
60    g shallots
60    g potatoes, floury
20    g butter
180  g vegetable stock 
200 g cream 35% fat
50    g white chocolate 
5       g salt

Recipe preparation

(1) Cut the shallots, potatoes and parsnip into approx. 1 cm cubes. Sauté the shallots and parsnip in the butter. Add the potatoes, sauté briefly, deglaze with the vegetable stock and reduce until there is almost no liquid left. Add the cream, bring to the boil once, remove from the heat, stir in the chocolate until it has melted and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® twice without overpressure.