Sauté the onion with half the butter and half oil in a hot skillet.

Cut the vegetables into large cubes.

Add the parsnips and cauliflower (or cabbage) to the skillet, lower the heat, and cook for 25-40 minutes depending on the size of your pieces. Add water, salt, pepper, and nutmeg.

At the end of cooking, add the foie gras.

Blend everything together, then add croutons, diced foie gras, and herbs as desired.

Serve hot.