Ingredients
2 tbsp olive oil
1 red onion, finely chopped
2 tsp ground cumin
1 tsp hot curry powder (more or less to taste)
750g (1.5 lbs) parsnips, peeled and chopped
600 ml (pint) vegetable stock
3 sweet apples (braeburn, fuji)
170 ml (6 fl oz) single cream (half and half)
Preparation
Chop all the vegetables to have ready for adding to the hot pan.
Heat the stock to have ready as well.
Heat half of the oil in a large pan and fry the onion until soft but not colored.
Add cumin and curry powder and stir briskly for one minute.
Add the parsnips and stock and 350 ml (1.5 cups) of boiling water, bring to a boil.
Reduce heat to medium low and simmer for 12 minutes.
Peel and grate the apples.
Check that the parsnips have softened then remove from heat and add the apples.
Use a wand blender to puree.
Reheat and add cream (half and half).
Serve with garlic bread and season liberally with pepper.
