| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Irish |
Soups/stews, Vegetables, Irish |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
lb |
Parsnips, thinly sliced |
| 1 |
lb |
Apples, peeled/cored/sliced |
| 1 |
|
Med. onion, chopped |
| 2 |
ts |
Curry powder |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Cardamom |
| 1 |
|
Large clove garlic, crushed |
| 1 1/4 |
l |
Beef or chicken stock |
| 150 |
ml |
Cream |
|
|
Salt and pepper |
|
|
Chopped chives or parsley |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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