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Recipe of the month

Parsnip and Mustard Soup with GAZİ Altin Kaymak

Difficulty Level
Veggie

INGREDIENTS FOR 4 PORTIONS

  • 200 ml GAZİ Altin Kaymak
    1Kg parsnips
    4 shallots
    1L vegetable stock
    2 teaspoon mustard
    2 pinch of turmeric
    2 pinch of salt
    2 pinch of cinnamon
    2 tablespoon chopped cress
      Some freshly grated nutmeg
    2 teaspoon olive oil
    Salt and pepper  
  • INGREDIENTS FOR THE TOPPING

    1-2 tablespoons of GAZİ semi-solid cream yoghurt
    2 tablespoons pomegranate seeds
      Some cress

  • PREPARATION

    1. Peel the parsnips and shallots. Cut the parsnips into small cubes and mince the shallots.

    2. Heat the olive oil in a saucepan and sauté the shallots until translucent. Add the parsnips and sauté briefly. Add the vegetable stock and simmer for 20 to 30 minutes. Stir occasionally.

    3. Add the spices, the GAZİ Kaymak and the mustard. Purée everything and season with salt and pepper.

    4. Pour the soup in soup plates or bowls and add some of the GAZİ cream yoghurt. Finally, garnish the soup with pomegranate and cress.

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Recipe of the month

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 recipe of the month
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