Parsley root cream soup: Peel parsley root and potatoes and cut into large cubes. Peel the light shallots and also cut into large cubes. Preheat a non-stick deep GN container in the combi steamer at 180°C / 25% humidity / 100% fan speed with the clarified butter, then lightly sweat the root, potatoes, and shallots until translucent for 6 minutes, stirring once halfway through. Then reduce the temperature to 140°C with the other parameters remaining the same and deglaze with white wine, allowing it to reduce for 2 minutes. Next, switch to steam mode and add the vegetable broth / spices and allow to steam for 40 minutes. Fill with cream and allow to steam for another 10 minutes. Then purée the soup and strain, adjusting seasoning if necessary. Baked stuffed wrapped Medjool dates: Cut the dates lengthwise halfway, remove the pit, and fill with a long piece of feta, squeeze the date together and wrap with pancetta (20 slices) tightly. Place with the overlapping side of the pancetta down on a non-stick turning plate and grill in the combi steamer at 220°C / 20% humidity / 100% fan speed for 3 minutes. Decoration: Cut parsley and chives (2 stalks) into fine strips and rings and sprinkle over the soup.