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BostonStar.com Saturday 11th February 2012 Edition 2012/042
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    RECIPE: Scallops with Truffles and Parsnip Puree
    Source: West Australian
    Friday 30th July, 2010  

    1/2 bunch chives, sliced finelyIn a small pot, gently boil the parsnips until tender.

    Remove from the heat, transfer to a blender, and puree until smooth along with the cream.

    Stir the sliced truffle ... ...

    Read the full story at West Australian


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