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Ingredients

  • Ingredients
  • 4 medium size parsnips
  • 1 potato
  • 200 ml extra thick double cream
  • small amount of truffle oil
  • shavings of white truffle
  • 250gm Shortcrust pastry

Method

  • STEP 1
    Cut the pastry into four circles and blind bake them in individual tartlet dishes.
  • STEP 2
    Boil the parsnips & potato. Set one parsnip aside,
  • STEP 3
    Puree the other three with the potato and add to them the cream, truffle oil and shavings
  • STEP 4
    slice the fourth parsnip and lay it in the bottom of tartlets add the mixture on top
  • STEP 5
    bake for 20 mins in a regular oven
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