Serves 4 (Estimated) Rating 5/5
Prep Time 10 Minutes Cooking Time 25 Minutes
|2 tbsp Butter
|1 Onion, finely chopped
|2 Parsnips, peeled and chopped
|2 Garlic Cloves, finely chopped
|750 ml Vegetable Stock
|3 tsp Curry Powder
|100 ml Double Cream
|Dried Chilli Flakes, to garnish
|Melt the butter in a large saucepan over medium heat.
|Fry the onion in butter until soft.
|Add the parsnips, garlic and curry powder.
|Fry for a couple of minutes to release those sexy flavours.
|Add the stock and bring to the boil.
|Simmer for 15 minutes until parsnips are soft.
|Take off the heat and whiz it up in a blender.
|Stir in the cream and warm through.
|Season to taste and garnish with the chilli flakes.
|Serve with home-made bread.