For 1 portion – Preparation time : 5 minutes – Cooking time : 20 minutes
Peel the parsnips and potatoes. Then cut them into pieces (medium size cubes).
Place the vegetables in the first basket and run a cooking cycle of 20 minutes. After 15 minutes add the second basket with chicken breasts cut into cubes.
Blend the chicken and vegetables and serve.
If the puree is too thick, you can relax with a dash of cow’s milk or almond.
This recipe can be prepared with a similar texture vegetable such as carrot, or a mixture of pumpkin and celeriac.