3 peeled parsnip chunks
2 cups of milk
1 cup of whole milk yogurt
2 tbsp. butter
pepper to taste
pinch of nutmeg
¼ cup bread crumbs
Chicken stock (diluted, half of the recommended amount for adults)
2 onions, chopped fine
2 peeled potatoes, chunked
Sauté onions and set aside. Cook potatoes and parsnips in enough chicken stock to cover the veggies until tender. Do not overcook. Heat the milk, yogurt (to help prevent curdling when added to hot broth mix) and butter in frying pan, add bread crumbs to thicken. Add the warmed milk mixture to the pot of potatoes, parsnips and broth. Simmer until ready to serve
