Parsnip cappuccino with truffle oil & herb chips

Fine winter cuisine for wine and food

With this parsnip cappuccino, Wein zum Essen shows how a simple root can be turned into a fine, velvety gourmet dish. The wine and food here are characterized by wintery aromas: parsnips are slowly sautéed in butter with onion and a little garlic, infused with stock and pureed with cream to create a creamy soup with a taste that oscillates between sweet root, fine roasted aromas and nutty notes. Just before serving, the soup is finished with milk foam or frothed cream to create a cappuccino-like effect. A few drops of truffle oil add depth and luxury, while crispy baked herb chips – made from parsley, sage or chervil, for example – provide an aromatic and textural counterpoint. This parsnip cappuccino is perfect as a festive starter, amuse-bouche or part of a winter tasting menu in which wine and food merge in style.

Ideal wine accompaniment: Viognier Condrieu AOC (Rhône, France)

Viognier from Condrieu is considered one of France’s white wines with the strongest character and is the ideal accompaniment to a creamy parsnip cappuccino with truffle oil. With its intense aromas of apricot, peach, candied citrus fruit and white flowers, it complements the natural sweetness of the parsnip and at the same time absorbs the fine nuttiness of the truffle oil. The soft acidity, creamy body and often slightly oily melt of the Viognier reflect the texture of the soup and create a velvety, luxurious mouthfeel. At the same time, the mineral depth of the Condrieu slopes brings structure to the glass, so that the pairing does not appear opulent, but remains balanced. The result is an interplay reminiscent of haute cuisine: every spoonful of soup is extended and aromatically refined by the wine.

Further wine recommendations for this dish

Rheingau Riesling Spätlese (Rheingau, Germany)
A Rheingau Riesling Spätlese brings a delicate interplay of sweetness and acidity to the glass, which goes perfectly with the subtly sweet parsnip. Aromas of ripe apple, quince and citrus fruits lift the root flavors, while the lively acidity refreshes the creaminess of the soup and integrates the truffle oil into an elegant structure. The slight residual sweetness can counteract bitter or very strong herbal notes and makes the dish more accessible without weighing it down. This interplay is particularly suitable when the parsnip cappuccino is served as a festive starter as part of a multi-course menu.

Grüner Veltliner Weinviertel DAC (Weinviertel, Austria)
Grüner Veltliner Weinviertel DAC impresses with its freshness, herbal spice and the famous “Pfefferl”, which makes it an exciting partner for truffle oil and herb chips. The animating acidity of the wine balances the creamy texture of the cappuccino and provides a clear counterpoint to the earthiness of the parsnip. At the same time, green apple notes and citrus accents support the light sweetness of the vegetable. The peppery, herbaceous nature of the Veltliner harmonizes with the baked herb chips and gives the pairing a modern, fresh tension that fits particularly well into a winter fine dining concept.

Chardonnay Bourgogne AOC (Burgundy, France)
A classic Chardonnay from Burgundy with a moderate use of wood, fine creaminess and aromas of apple, pear and subtle nutty notes is an excellent accompaniment to a creamy parsnip soup. The buttery and slightly roasted nuances of many Bourgogne Blanc wines pick up on the truffle and roasted notes of the dish, while the acidity structure provides enough freshness to keep the dish from being too heavy. Hazelnut or almond tones follow on from the nuttiness of the truffle oil and make the cappuccino and wine seem like a joint composition – ideal for lovers of classic French styles.

Marsanne/Roussanne Blend, Saint-Joseph AOC (Rhône, France)
A white wine cuvée of Marsanne and Roussanne from the northern Rhône often displays honey, almond and stone fruit notes as well as a creamy texture with moderate acidity. This combination underlines the dense, creamy structure of the parsnip cappuccino and complements the truffle nuances with a warm, almost waxy richness. Floral tones and herbal notes pick up on both the parsnip and the herb chips. Overall, the result is a deep, cozy winter pairing that goes particularly well with multi-course menus with a focus on Rhône wines.

Chenin Blanc Sec, Vouvray AOC (Loire, France)
A dry Chenin Blanc from the Loire, for example from Vouvray, combines high acidity with aromas of quince, apple, wax and floral notes. This profile is an excellent match for root vegetable soups, as the acidity contrasts the creaminess while emphasizing the sweetness of the parsnip. Waxy, honey-like undertones – despite the dry ageing style – blend seamlessly with the truffle aromas. This makes the combination fresh, complex and very unique, which will appeal to wine lovers who appreciate white wines full of character.

The recipe: