Parsnips Fried in Sugar

For the garnish, first caramelize 40 g of sugar in a frying pan until light. Then put the sugar on half of a large piece of parchment paper form, sprinkle with sea salt and pepper. Place the other half of the baking paper on top and roll out with a rolling pin. Cool the caramel and break it into pieces.

Clean the parsnips, remove the peel and cut them into pieces about 3 cm long. Pluck the parsley leaves and cut them into strips. Heat the frying pan, add the remaining sugar with the juice of one lemon to the frying pan and stir quickly until the sugar has melted. Add the parsnip pieces, stirring constantly until they are as evenly coated with sugar as possible. Keep adding chicken stock in small amounts, almost boiling. Season with salt and season with pepper. Stir the sour cream or crème fraiche with the whipped cream and add. Refine the parsnip ragout with the balsamic vinegar. Serve with the caramel pieces and parsley.

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