- Slice leeks and parsnips, set aside. Use a pan and boil parsnips and leeks together for almost 15 minutes until softened. Drain properly and place them in a food processor.
- Put cottage cheese, light cream, butter, black pepper, salt and lemon juice in the processor and blend it till the mixture is creamy and smooth. Take it out on a warm serving bowl and decorate it with a pinch of grated nutmeg.