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Melt the butter, and sweat the Parsnip in a covered saucepan for 10 minutes without colouring
Add the milk, stirring well
Boil vigourously until the liquid reduces by half
Add the stock, season
and bring back to the boil Simmer for 1 minute
Liquidize, add the Truffle Oil and pass through a sieve
Add the Creme Fraiche, whisk and serve
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