Parsnip stew with onion gravy

Name: parsnip stew with onion gravy
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 800 g crumbly potato; 800 g parsnip; 3 Red onion; 4 el traditional olive oil; 7,5 g fresh sage leaf; 1 el Apple syrup; 150 ml Apple juice; 1 tl potato starch; 1 tl tap water; 150 g old Beemster 30 cheese; 125 g creme fraiche

Creamy stew with parsnip, sage and cheese with a sweet gravy of red onion and apple syrup.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes and parsnip and cut into equal pieces. Boil the potatoes with the parsnip in water with salt in 20 min. Until done.
In the meantime, cut the onion into rings. Heat the oil in a frying pan and fry only the leaves of the sage in 2 min. Crispy. Drain on kitchen paper.
Heat the oil in a frying pan and fry the onion for 5 minutes. Add the apple syrup and the apple juice and bring to the boil.
Dissolve the potato starch in the water. Add and stir to a bound gravy. Season with pepper and salt.
Cut the cheese into cubes of 1/2 cm (brunoise). Drain the potatoes and parsnip, but collect 100 ml of cooking liquid (per 4 people).
Stamp the potatoes with the parsnip, the cooking liquid and the crème fraîche into a smooth puree.
Scoop the cheese through and season with salt and pepper. Serve the stew with sage and onion gravy.