Flight Pantry

Hello everyone!

It’s Sunday, and like many Sundays in our home, it’s time to open the fridge and get things organized — ready to start the new week with everything in order. We check what’s gone bad, what’s past its best-before date, and what can still be used.

Today, we decided to make the most of the fresh ingredients we already had. Since we had a lot of parsnips, we thought: why not make a creamy purée? We added a medium potato and a couple of carrots to give it more body. On top of that, we had plenty of vegetables just waiting to be cooked!

We’re using up the ingredients we already have at home, so there’s no need to go to the supermarket for this meal!

We hope you enjoy it as much as we did.

Ingredients

Serves 2

For the cream:

• 500 g parsnips

• 1 medium potato

• 2 carrots

• 1 onion

• 2 garlic cloves

• About 500 ml vegetable stock

• Olive oil

• Salt and pepper to taste

For the toppings:

• 100 g mushrooms

• 1 eggplant

• 100 g broccolini (bimi, or regular broccoli)

• 1 zucchini

• Olive oil

• Salt and pepper

• Herbs to taste (thyme, oregano, rosemary…)

Preparation

Parsnip Cream:

1. Peel the parsnips, potato, and carrots, and chop them into small pieces. Peel and finely chop the onion and garlic.

2. In a pot, heat a little olive oil and gently sauté the onion and garlic until soft.

3. Add the parsnips and potato and sauté for 2–3 minutes, then stir in the carrots.

4. Cover with vegetable stock and let everything simmer until tender (about 20–25 minutes).

5. Blend everything until smooth, using a stick blender or a regular blender. Adjust the texture with more stock if needed.

6. Season with salt and pepper.

7. If you like a richer texture, stir in 50–100 ml of oat milk, regular milk, or cream.

Sautéed Vegetables:

1. Chop the mushrooms, eggplant, broccolini, and zucchini.

2. In a hot pan with a bit of olive oil, start by sautéing the eggplant and mushrooms.

3. Season with salt, pepper, and herbs (like thyme or rosemary), and let them get nicely golden.

4. After about 15 minutes, add the broccoli and zucchini.

5. Cook for another 10 minutes, then check and adjust the seasoning.

To serve:

1. Ladle the hot cream into a plate and top with the sautéed vegetables.

2. Finish with freshly ground pepper, and if you like, sprinkle with toasted seeds or fresh herbs like parsley.

And that’s it!

Enjoy your meal!