A vegetable looking like a pale carrot is not exactly what we are much likely to go for. Even if this forgotten vegetable was reintroduced a few years ago on our plates by chefs it is not really familiar.<\/p>\n\n\n\n
Today, this recipe will highlight its many perks such as the fact that it is an excellent dietary value by replacing the classic and heavy potato to make a puree but also the subtle sweet and salty taste that brings this food to the dish and the notes of nuts that will recall the nutmeg present in the puree.<\/p>\n\n\n\n
Parsnips combine very well with seafood, especially pureed parsnip, so I chose saut\u00e9ed shrimp for complementarity.<\/p>\n\n\n\n
[cooked-recipe id=\"856\"]<\/strong> A vegetable looking like a pale carrot is not exactly what we are much likely to go for. Even if this forgotten vegetable was reintroduced… <\/p>\n
(recette introuvable ou en statut brouillon)<\/em><\/p>\n\n","protected":false},"excerpt":{"rendered":"