Parsnips in cream and truffles

(Total guess based on eating a parsnip oven dish at a restaurant and chatting with the chef about what's in it).

Enough as a primi dish for 4 persons.

- 300g Parsnips (in dutch: Pastinaak)
- truffle aroma (real truffles, or truffle oil, or truffle cream)
- creme fraiche (100g)
- aged cheese, rasped or cut to slivers.
- chicken broth (concentrated, 125ml)
- 50g diced onion (or leek)
- 75g mushrooms
- 25g bell pepper (sliced)
- 1 clove of garlic
- Thyme

Step 0: Make the chicken broth.

If you're using broth cubes, put enough cubes for 500ml of broth in a mix of 75ml water and 75ml white wine. Bring to a boil and stir until the cubes have dissolved. If using real broth: reduce it to a third, then add some white wine if you like.

Step 1: Make the sauce.

Wok the mushrooms, the onions, and the garlic in oil (use the truffle oil if you're using that).

After 2 minutes: add chicken broth, bring to a boil then boil for 2 minutes.

Add creme fraiche, bring to a boil, boil for 2 minutes.

Add bell peppers and truffle slices (if you are using that). Add some thyme.

Step 2: Make the oven dish.

Cut the parsnips into slices or stripes and put in oven dish. Pour the sauce on the parsnips, then add the cheese. Put in oven on medium temp (200C or so) for 30 to 45 minutes.

The cheese should remain somewhat fluid, perhaps 30-45 minutes is too long, keep a close eye as its baking!