Topping

• 

  extra virgin olive oil to grease
• 

  potatoes cut to fit through feeder tube

  500 g
• 

  carrots peeled and trimmed

  300 g
• 

  zucchini trimmed

  2
• 

  onion cut into halves vertically

  1
• 

  Parmesan cheese cut to fit through the feeder tube

  100 g
• 

  sea salt plus extra to season

  ½ tsp
• 

  ground black pepper plus extra to season

  ½ tsp
• 

  Vegetable stock paste (see Tip)

  1 tsp
• 

  water

  50 g
• 

  pouring (whipping) cream

  180 g
• 

  fresh basil leaves to garnish