Ideal in accompaniment :
Parsnip and leeks puree
In a casserole of salted cold water, lay 450 gr (1 pound) of peeled parsnip and sliced into pieces. Bring to a boil, then bakes for 8 to 10 minutes, till tenderness. Drain. Set in a mixer with 60 ml (1/4 cup) of 15% whip cream and reduce to puree. In a large pan, melt 15 ml (1 tablespoon) of butter at medium heat. Bake 375 ml (1 1/2 cup) of minced leeks for 4 to 5 minutes. incorporate leeks to parsnip puree. Salt and pepper.