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1 tablespoon of Butter
1 pound of Parsnips, thinly sliced
1 pound of Apples, peeled/cored/sliced
1 chopped onion
2 teaspoons of curry powder
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of cardamon seeds
1 large crushed garlic clove
1 and 1/4 litre stock of beef or chicken
150 ml of Cream
Salt and pepper
Chopped chives or parsley
Prepare the Ingredients
Heat the butter, and when foaming, add the parsnips, apples, and onions. Soften them but do not let colour.
Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
Pour in the stock slowly, stirring until well mixed.
Cover and simmer gently for half an hour, or until the parsnips are quite soft. Taste for seasoning. Strain or liquidize, and if too thick, dilute with a little stock or water. Add the cream and reheat, but do not let boil.