Easy Recipe Finder
Recipe Feeder
1 tb Butter 1/2 ts Cardamom
1 lb Parsnips, thinly sliced 1 ea Large clove garlic, crushed
1 lb Apples, peeled/cored/sliced 1 1/4 l Beef or chicken stock
1 ea Med. onion, chopped 150 ml Cream
2 ts Curry powder 1 x Salt and pepper
1 ts Ground cumin 1 x Chopped chives or parsley
1 ts Ground coriander
6 servings
Heat the butter, and when foaming, add the parsnips, apples, and onions.
Soften them but do not let them color. Add the curry powder, the spices
and garlic; cook for about 2 minutes, stirring well. Pour in the stock
slowly, stirring until well mixed. Cover and simmer gently for about half
an hour, or until the parsnips are quite soft. Taste for seasoning. Sive
or liquidize, and if it seems too thick, dilute with a little stock or
water. Add the cream and reheat, but do not let it boil. Serve garnished
with chopped chives or parsley.
1 lb Parsnips, thinly sliced 1 ea Large clove garlic, crushed
1 lb Apples, peeled/cored/sliced 1 1/4 l Beef or chicken stock
1 ea Med. onion, chopped 150 ml Cream
2 ts Curry powder 1 x Salt and pepper
1 ts Ground cumin 1 x Chopped chives or parsley
1 ts Ground coriander
6 servings
Heat the butter, and when foaming, add the parsnips, apples, and onions.
Soften them but do not let them color. Add the curry powder, the spices
and garlic; cook for about 2 minutes, stirring well. Pour in the stock
slowly, stirring until well mixed. Cover and simmer gently for about half
an hour, or until the parsnips are quite soft. Taste for seasoning. Sive
or liquidize, and if it seems too thick, dilute with a little stock or
water. Add the cream and reheat, but do not let it boil. Serve garnished
with chopped chives or parsley.