Exquisite parsnips

Parsnips are shaped like carrots, but they're white and have a slightly more intense, exquisite taste. It was not long ago that parsnips first entered my pantry, however there are already many recipes in which I am planning on using them. Given it's so easy to prepare, this dish can be made in ordinary days, but it also fits very well in a special meal.

Ingredients:

300 gr of washed and peeled parsnips

300 gr of washed and peeled carrots

50 gr of extra virgin olive oil

250 ml of vegetable cream

8 Tbsp of Madeira wine

30 gr of walnut kernels

30 gr laminated almond

salt, black pepper and nutmeg to taste

Instructions:

- Cut the parsnips and carrots into quarters, lengthwise.

- Cook the parsnips and carrots in steam for 10 minutes or until they're soft. Then, place them on a tray.

- In a small non-stick pan, pour the cream, olive oil and Madeira wine. Season with salt, black pepper and nutmeg to taste. Let it boil for 2 minutes. Then pour this sauce over the parsnips and carrots on the tray.

- Finally, pour the coarsely chopped walnut kernels and almonds over the vegetables.

- Take the tray to a preheated oven at 180ºC (356ºF) for 20 minutes, or until the vegetables are golden brown. Most of the sauce will be absorbed by the parsnips and carrots.

Enjoy! :)