ParsnipPrep.Time: 20 mins
Cook.Time: 40 mins
Tools4-5 Ltr Saucepan
Small non stick Frying Pan
Pestle and Mortar
Jug or Hand Blender
Ingredients700g/1.5lb Fresh Parsnips
1 Large potato
2 Cooking Onions
3-4 Cloves Garlic
2 tbsp Olive Oil
2 Vegetable Stock Cubes
1 ltr/2 pts Hot Water
1½ Tbsp Cumin Seeds
1½ Tbsp Coriander Seeds
1 Tbsp Sesame Seeds
1 Tbsp Turmeric
MethodPut cumin, coriander and sesame seeds into dry frying pan and toast until lightly golden.
Transfer to a Pestle and Mortar and grind with the turmeric to a fine powder.
Peel and finely chop onions and garlic.
Fry onions in olive oil until soft.
Peel potato and parsnips and cut into 1cm / ½" cubes.
Add garlic, potato, parsnips and spice mix to onions, stir and sauté for a few minutes.
Add the hot water and stock cubes.
Bring to the boil then allow to simmer for 20 minutes or until the potato and parsnip are tender.
Remove from heat and allow to cool slightly.
Blend until smooth and return to saucepan to reheat.
Add pepper for taste.
Serve in warmed bowls with garlic or crusty bread.
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