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Ingredients
- 20 g olive oil
- 200 g onions sliced (1 cm)
- 1020 g water
- 3 - 4 pinches fine sea salt
- 800 g parsnips cut in pieces (2 cm)
-
1
heaped tsp vegetable stock paste, homemade (see tip)
or vegetable stock cube (for 0.5 l) crumbled - 1 - 2 pinches ground black pepper to taste
- 150 g double cream
- 50 g walnut halves roughly chopped
- 150 g blue cheese crumbled
- Nutrition
- per 1 portion
- Calories
- 544 kcal / 2275.9 kJ
- Protein
- 13.4 g
- Fat
- 36.8 g
- Carbohydrates
- 44.7 g
- Fiber
- 11 g
- Saturated fat
- 17.1 g
- Sodium
- 475.5 mg
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