40g butter
1 onion cubed
700g Parsnips, peeled, cubed
1 tsp curry powder
1/2 tsp ground cumin
1.1 litres Chicken Stock (2 pints)
150ml single cream or milk
Garnish:
Paprika
1. Melt 40g butter in large saucepan
+1 onion
+700g Parsnips & fry for about 3 mins
2. Stir in 1 tsp curry powder & 1/2 tsp ground cumin
cook for 2 mins
3. + 1.1 litres Chicken Stock (2 pints)
+ seasoning
Bring to boil
4. Reduce heat & simmer approx 45 minutes when vegetables are tender
5. Allow to cool slightly
6. Blend in Vitamix
7. + 150ml single cream or milk - quick blend
8. Garnish: Paprika
Good housekeeping Cookery Book p24
