- parsnip, peeled da sliced - 450 Grams
- man zaitun - - Don dandana
- Gishiri da ƙasa barkono - - Don dandana
- man shanu marar yalwa, da 3 tablespoons na man shanu melted - 2 abubuwa. spoons
- babban leeks, kawai farin da kodadde kore sassa, thinly sliced - 2 guda
- ruwan inabi marar ruwan inabi - 1/3 Glass
- yankakken sabo ne thyme - 2 st. spoons
- m cream - 2 kofuna
- manyan qwai - 5 guda
- Cikakken Parmesan finely - 1 gilashi
- Gurasar abinci ba tare da kwasfa ba, sliced cikin cubes - 1 Kayan
Yi la'akari da tanda zuwa digiri 215. Zuba parsnip tare da man zaitun, kakar da gishiri da barkono. A sa a kan takardar burodi. Gasa, girgiza daga lokaci zuwa lokaci, har sai parsnip ba zai saya launi caramel ba kuma ba zai zama m, minti 23-25 ba. Izinin kwantar. Rage wutar zuwa digiri 190. Heat 2 teaspoons man shanu a kan matsakaici zafi a cikin wani frying kwanon rufi. Add da leeks kuma toya, motsawa, har sai da taushi, kimanin minti 5. Cire daga zafin rana, ƙara ruwan inabi kuma koma cikin kuka. Tafasa a kan zafi kadan har sai ruwan ya rage, minti daya. Ƙara thyme kuma cire daga zafi. Add to soyayyen parsnip. Beat tare ghee, cream, qwai da kuma 3/4 kofin Cikali Parmesan cikin babban kwano. Season tare da gishiri da barkono. Add da cakuda parsnips da albasa, sa'an nan kuma gurasa. Ana iya adana cakuda cikin firiji na dare. Lubricate da yin burodi da man fetur. Zuba ruwan cakuda a cikin kayan. Tare da rufe murfi da gasa har sai launin ruwan kasa, minti 50. Cire sutura, yayyafa da sauran cuku cuku da gasa na minti 10. Bada damar kwantar da hankali na minti 5 kafin yin hidima.
Ayyuka: 6-8