Puree of Parsley Root with Roasted Pine Nuts

Rinse and peel fresh parsley roots, cut into small cubes, finely dice shallots and garlic. Brown butter, garlic and shallots until translucent, then add the parsley root cubes, also sauté. Fill up with the clear soup, season with salt, add pepper and a little nutmeg and cook until soft. Now mash, stir with the hot milk as well as the whipped cream to the puree. Caramelize the sugar in a frying pan, add a little olive oil and lightly color the pine nuts in it. Spread evenly over the puree.

Goes very well with stir-fries and short roasts

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