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1 tablespoon Butter
1 pound Parsnips, Thinly Sliced
1 pound Apples, Peeled & Sliced
1 medium Onion, Chopped
2 teaspoon Curry Powder
1 teaspoon Cumin
1 teaspoon Coriander
½ teaspoon Cardamom
1 large Garlic, Crushed
2¼ pint Beef Stock
2/3 cup Cream
Heat the butter, and when foaming, add the parsnips, apples, and onions to soften. Add the curry powder, spices and garlic; cook2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed. Cover and simmer gently half an hour, or until the parsnips are soft.
Taste for seasoning. Sieve 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 pound Parsnips, Thinly Sliced
1 pound Apples, Peeled & Sliced
1 medium Onion, Chopped
2 teaspoon Curry Powder
1 teaspoon Cumin
1 teaspoon Coriander
½ teaspoon Cardamom
1 large Garlic, Crushed
2¼ pint Beef Stock
2/3 cup Cream
Heat the butter, and when foaming, add the parsnips, apples, and onions to soften. Add the curry powder, spices and garlic; cook2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed. Cover and simmer gently half an hour, or until the parsnips are soft.
Taste for seasoning. Sieve 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.
