FRIJE

Name: Butternut Squash and Parsnip Velouté
Prep time: 15 min
Cook time: 15 min
Yield: 8 servings
Ingredients: 3 parsnip; 0.75 kg of squash; 50 cl of water; 3 carrot; salt (according to taste); pepper (according to taste)

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Butternut Squash and Parsnip Velouté

Vegetarian Vegan Public

Course: Starter

Preparation time: 15 minutes

Cooking time: 15 minutes

Cost per serving: 0,58 €

Energy: 88 kcal / serving

Nutritional score:

Instructions

1. Cut the squash into approximately 3 cm pieces, then peel it (it's easier and faster).
2. Peel the parsnips and carrots as well.
3. Put everything in a pressure cooker (or a large pot) for about 15 minutes, then check the doneness of the vegetables by inserting a knife into them.
4. The knife should go in easily.
5. Once the vegetables are cooked, pass them through a potato masher, season with salt and pepper to taste, and add the cream or milk (depending on the desired consistency).
6. Now you just have to enjoy!