2 large parsnips
1 "sharp" onion
50 gr butter
3 teaspoons of spicy mustard
0,5 l vegetable stock (or meat stock if you are non-veggi)
pinch of salt
Peel and slice the onion and parsnips very fine and bake them in the butter until the onion is glassy. Stir the mustard through the parsnips and onion. Cook everything on a high fire and add the stock. Stir until smooth and let it simmer for about 20 minutes on a low fire. Add some salt and serve hot!
This is what a parsnip looks like, it is a "white carrot". Thanks to Wikipedia for this photo.