Its resemblance to the carrot is undeniable. However, its ivory color and forms the telltale. Parsnip, also known as Sativa Parsnip or white carrot, is a root that was born in Asia and Europe and has spread throughout the world through stews, roasts, purées, creams and even as a chip. Its aniseed flavor makes it very interesting so we have taken advantage of it to use it in this new recipe that we prepare today. Rich, fun and super simple.

Ingredients:

• Parsnip
• Onion
• Chicken Soup
• Butter
• Cream
• Leek
• Fresh Herbs
• Chiles
• Olive Oil
• Salt
• Pepper

Directions:

1. In the pot poach the chopped onion and the leek.
2. Once the vegetables are fried, cover with chicken stock and cook for 30-35 minutes.
3. Preheat the oven to 180ºC.
4. Peel the parsnip and roast it in the oven on the tray until it is soft.
5. Once the parsnips are roasted, add to the broth.
6. Add the cream to the broth and let it reduce halfway
7. Grind the entire contents of the casserole until you get a fine cream.
8. Salt and pepper to taste.
9. In the saucepan, add olive oil and cut the chiles.
10. Put the pot on the burner and heat over low-heat for 10 minutes.
11. To prevent the oil from burning, remove from heat and let cool if necessary.
12. Once 10 minutes have passed, cover the pot with film to let it cool completely.

Parsnip Chips:

1. With the help of the mandolin, cut the parsnips into thin slices.
2. Flour the slices of parsnips.
3. Heat olive oil to 180 C, fry the chips until golden brown and crispy.
4. Remove excess oil with absorbent paper and add salt and pepper to taste.

Plating:

Serve the cream in a bowl, decorate with parsnips and chili oil. Finish the plate with fresh herbs to decorate.

*All the household items used in this recipe are available at El Corte Inglés.

Photos: Anel González