Truffle Mushroom Shake with Parsnip Sticks

Ingredients

• 100 g parsnips
• 1 tsp truffle oil
• 100 g chanterelle mushrooms (cleaned)
• 1 tbsp butter
• 1 shallot (chopped)
• 1 tbsp flour
• 2 tbsp white wine
• 500 ml chicken broth
• 200 g whipping cream
• 1 tsp truffle oil
• Salt
• freshly ground pepper
• red basil

Instructions

1. 1.

   Peel the parsnips and cut them into thin sticks. Toss with truffle oil, place in a heat‑proof dish, and bake at 180°C for 15–20 minutes, stirring occasionally.

2. 2.

   Cut the mushrooms finely. Sauté the shallot in hot butter until translucent, add the mushrooms and cook for 1–2 minutes. Sprinkle with flour, pour in the broth, and simmer for 5 minutes. Blend the mixture, stir in the cream, season with salt and pepper. Pour into glasses, garnish with red basil, and serve alongside the parsnip sticks.