Preparation

1. In a pan, melt the butter and cook the leek cleaned and cut in round sliced over gentle heat.
2. Cook for about 10 minutes over low heat.
3. Clean and cut the turnip into small dices. Add to the sautéed leek, stir and cover with the milk.
4. Add the stock-cube.
5. Bring to a boil over medium heat and cook for 30 minutes.
6. Once cooked, turn the heat off, add the Parmesan cheese and blend until a homogeneous and smooth cream is achieved.