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The pairing of the two classic root vegetables, carrots and parsnips, with a rich cream sauce is fantastic. The herbs and a small amount of garlic are not overpowering, but make this dish mouthwatering.
Take some large roots scraped and washed; boil them half an hour; cut them in large slices, and put them into a stew pan, with a bit of butter, a bunch of parsley, scallions, a clove of garlic, two shallots, two cloves, and some basil; turn them a few times over the fire, and put in a little flower, salt and whole pepper, with some good broth; let them boil and reduce to a thick sauce: then take out the bunch of herbs, and add the yolks of three eggs beat, and some cream. Thicken it over the fire, taking care that it does not boil, and, before it is used, add a little vinegar.