Can be Vegan* Serves 4 Ingredients 675g/ 1lb 8oz floury potatoes, peeled and sliced 225g/8oz parsnips, peeled and sliced 600ml/1pint light vegetable stock 5ml/1tsp saffron threads 45ml/3tbsp extra virgin olive oil 150ml/ 5 fl oz single cream/soya cream* to taste salt and freshly ground black pepper For the topping: 30ml/2 tbsp olive oil 1 large onion, peeled and sliced 15ml/1tbsp soft brown sugar

Method

1. Place the potatoes and parsnips in a large saucepan and cover with the vegetable stock. Lightly grind the saffron threads in a pestle and mortar and add them to the saucepan. Bring to the boil, then simmer with the lid on until the vegetables are cooked.

2. While the potatoes and parsnips are cooking, caramelise the onion for the topping: heat the oil in a frying pan and add the sliced onion. Cook over a gently heat with the lid on until the onion is brown and sticky. Stir in a tablespoon of soft brown sugar. Keep warm.

3. Strain the potatoes and parsnips, reserving the liquid.

4. Beat the olive and and single cream/soya cream* into the vegetables using a wooden spoon or a hand blender until you have a smooth texture. If necessary add some of the reserved stock to achieve the desired consistency.

5. Season well with salt and pepper and serve topped with caramelised onions.

© Copyright The Vegetarian Society 2001

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