Beef “Cappuccino” with Parsnip Foam | RICARDO

Ingredients

• 2 cups (500 ml) peeled, diced parsnips
• 1 tablespoon (15 ml) butter
• 2/3 cup (150 ml) milk
• 2/3 cup (150 ml) 35% cream, whipped
• 3 lb (1.5 kg) beef soup bones
• 3 carrots, cut into thick rounds
• 3 stalks celery, cut into large pieces
• 2 cloves garlic, peeled
• 1 onion, quartered
• 2 tablespoons (30 ml) olive oil
• 6 cups (1.5 litres) water
• Salt and freshly ground pepper