Time
prep 0:20
total 2:00
Ingredients
| 1-1/2 lb. | parsnips | | 1-1/2 oz. | butter | | 1 tbsp. | oil | | 2 | md. onions, chopped | | 2 cloves | garlic, chopped | | 1 qt. | chicken or | | vegetable stock | | 1 tbsp. | coriander seeds | | 1 tbsp. | cumin seeds | | 6 | cadamon pods (seeds only) | | 1 tbsp. | turmeric | | Salt and pepper | | Double cream (optional) |
2 Recipe Reviews
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very good added some curry
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Hmm, smells wondrous. I added a pinch of curry powder and a blast of cayenne pepper for a little extra kick.
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Instructions
Grind or crush spices in pestle and mortar. Heat oil, butter, onions, garlic and crushed spices; cook slowly for 5-10 minutes. Add chopped parsnips; stir well. Pour in stock. Add seasoning and simmer gently for 1 hour. Remove pan from heat and allow to cool slightly before liquidising. Return to pan warm gently. Add a drop of cream.
Author's Comments
Scrummy!
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