Vegetarian Parsnip Purée with Egg

Ingredients

• 200 g small potatoes (4 small potatoes)
• 300 g parsnips (3 parsnips)
• 100 g small mild apples (1 small mild apple)
• 250 ml apple juice
• 40 g millet flakes (4 tbsp)
• 1 egg
• 4 tbsp rapeseed oil

Instructions

1. 1.

   Wash, peel, and dice the potatoes and parsnips into small cubes.

2. 2.

   Wash, peel, quarter, core, and dice the apple.

3. 3.

   Add potatoes, apple, and parsnips to a pot. Add 250 ml water and bring to a boil. Cover and simmer over medium heat for about 20 minutes until al dente.

4. 4.

   Stir in apple juice and millet flakes and cook for an additional 3 minutes.

5. 5.

   Whisk the egg with a fork in a small bowl. Pour into the purée, stir once, and bring to a gentle boil so the egg sets.

6. 6.

   Remove from heat and blend everything with a hand blender until smooth.

7. 7.

   Stir in oil, check temperature, serve immediately, and freeze remaining portions as needed.