Yield: 8 servings
|2||Onions; finely chopped|
|1 tablespoon||Plain; strong flour|
|1½ pounds||Parsnips; diced|
|1¼ litre||Vegetable stock|
|2 ounces||Celery; diced|
|2 ounces||Carrot; diced|
Dice the onions and crush the garlic.
Melt the butter in a thick based pan. Add the onions, sweat off (without colour) for 2-3 minutes.
Add the garlic and then the loveage and stir thoroughly with the coriander, cumin, chilli and garam masala. Add the flour and cook out. Add the parsnips, celery and carrot. Add the stock. Bring up to the boil then simmer until the parsnips are cooked. Add the milk and check the seasoning.
Put through a liquidizer and then a sieve, reheat and serve with creme fraiche and roasted salted seeds.
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Carlton Food Network
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