Parsnip Pottage with Sour Cream | Creamy Autumn Vegetable Dish

Peel the parsnips, then cut them into roughly equal 1.5–2 cm cubes or rounds. Finely chop the onion and mince the garlic.

Melt the butter in a medium saucepan, add the finely chopped onion, and sauté over low heat for 3–4 minutes until translucent. Add the minced garlic and fry for another half a minute until fragrant.

Add the prepared parsnip to the pot and toss it in the buttery base for 2 minutes. Pour in the warm vegetable stock, add the bay leaves, and season with salt and pepper to taste.