Ingredients
1 onion, chopped
1 clove garlic, split
1 very large parsnip, peeled and chopped
1 potato, peeled and diced
2 heaped tblsp butter
1 level tblsp flor
1 tsp curry powder
1.1 litres/2 pints beef stock
570ml-1.1 litres/ 1 - 2 pints water
150ml/1/4 pint single cream
salt & pepper
parsley
Method
1. Cook the onion, garlic, parsnip and potato gently in the butter, covered, for 10 minutes
2. Stir in the flour and curry powder
3. Cook for 2 minutes stirring occasionally
4. Pour in the stock gradually
5. Leave to cook until the parsnip is tender
6. Purée the mixture and dilute with water to taste
7. Add salt & pepper
8. Re-heat and add the cream
Serves : 6 - 8
Preparation time : 5 mins
Cooking time : 30 - 45 mins
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