Ingredients
1tbsp sunflower oil
1 onion, peeled and finely chopped
1 clove garlic, crushed
1 inch piece root ginger, grated
2tsp coriander
1lb / 450g parsnips, peeled and diced
1 pint / 600ml vegetable stock
4floz
/ 100ml crème fraîche
salt and black pepper
Method
1. Heat the oil and cook the onion for 3-4 minutes, then add the garlic
and spices and cook for 2 minutes.
2. Add the diced parsnips and cook over a low heat for 10 minutes.
Add the stock and cook for 30 minutes.
3.
Leave to cool, then purée in a food processor or blender,
adding the crème fraîche.
For an extra smooth finish, strain through a sieve. Season to taste.
Heat through gently before serving.
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