Ingredients:
• 5-6 large parsnips cut into large chunks • 1-2
leeks finely chopped • ½ clove garlic, minced
• 1 bay leaf 2-3 cloves
• Sauté the leeks and garlic with a little oil oil and a pinch of salt for 10'-12 'over medium heat. Stir constantly.
Add the parsnips, bay leaf and cloves. Add water to cover the bottom of the pan and cover. Cooking with the help of a diffuser and the heat to low, about 30'-40 '.
Remove bay leaf and cloves. Beat until thick and smooth. Correct the consistency, if necessary, with rice milk.
Serve with toasted sesame seeds on top.
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