3. Sauté for a few moments, cover with water or broth, and simmer over medium heat until tender. 4. Remove some liquid if necessary and blend with an immersion blender. Add the cream, blend again ...

Roast: You can roast the parsnips instead of boiling them. Roast the peeled and cubed parsnips on a baking sheet in a 400° ...

Meanwhile, prepare the forcemeat: Combine the egg whites, eggs, and ground veal in a large bowl, then stir in the mushrooms and scallops ... Surround the roast with parsnips and a little of ...