Parsnip and Savoy Cabbage

Ingredients

• 500 g parsnips
• 4 tbsp olive oil
• zest and juice of 1 untreated orange
• thyme
• salt, pepper
• 250 ml instant vegetable broth
• 500 g savoy cabbage
• 150 g Mushrooms
• 4 tbsp crème fraîche

Instructions

1. 1.

   Peel the parsnips and cut them in half or quarters depending on size. Heat olive oil in a large non‑stick pan. Sauté the parsnips. Add orange zest, juice and thyme. Season with salt and pepper. Pour in the broth, cover and cook for 15–20 minutes.

2. 2.

   Clean the savoy cabbage, roughly chop, rinse and boil in salted water for 8–10 minutes. Drain and let it dry well. Clean the mushrooms, trim and halve them. Mix the cabbage and mushrooms into the parsnips and stir in the crème fraîche. Taste again and cook for about 5 more minutes.