Ingredients
25g butter
700g parsnips
1 large Bramley cooking apple, cored, peeled and chopped
1.1L vegetable stock
1 tsp curry powder
1/2 tsp cinnamon
2 cloves of garlic
Method
Melt the butter in a large pan. Add the chopped parsnips and apples. Cover and cook gently for 10 minutes, stirring occasionally.
Add the stock, garlic, curry powder and cinnamon. Bring to the boil, then simmer for 30 minutes until the parsnips are soft.
Cool slightly, and then puree in a blender. Return to the pan.
Serve hot garnished with parsley, chives or pancetta.
No comments:
Post a Comment