3 Tbsp (40 g) butter
1 medium onion, skinned and sliced
1 1/2 lb (700 g) parsnips, peeled and finely diced
1 level tsp (5 ml) curry powder
1/2 level tsp (2.5 ml) ground cumin
1.4 litres (2 1/2 pints) chicken stock
salt and freshly ground pepper
2/3 cup (150 ml) 1/4 pt fresh single cream
paprika to garnish
1 medium onion, skinned and sliced
1 1/2 lb (700 g) parsnips, peeled and finely diced
1 level tsp (5 ml) curry powder
1/2 level tsp (2.5 ml) ground cumin
1.4 litres (2 1/2 pints) chicken stock
salt and freshly ground pepper
2/3 cup (150 ml) 1/4 pt fresh single cream
paprika to garnish
method
1. Heat the butter in the base of a large pan and fry the onion and parsnip together for about 3 minutes.
2. Stir in the curry powder and cumin and fry for a further 2 minutes.
3. Add the stock, bring to the boil, reduce heat and simmer covered for about 45 minutes, until the vegetables are tender.
4. Cool slightly, then use a perforated draining spoon to place the vegetables in a blender, add a little stock; puree until smooth.
5. Return to the pan. Adjust seasoning, add the fresh cream and reheat to serving temperature but do not boil. Serve sprinkled with paprika.
2. Stir in the curry powder and cumin and fry for a further 2 minutes.
3. Add the stock, bring to the boil, reduce heat and simmer covered for about 45 minutes, until the vegetables are tender.
4. Cool slightly, then use a perforated draining spoon to place the vegetables in a blender, add a little stock; puree until smooth.
5. Return to the pan. Adjust seasoning, add the fresh cream and reheat to serving temperature but do not boil. Serve sprinkled with paprika.
serving amount
serves 6
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