A recipe by Rosemary Conley
Serves: 4; Prep: 20 min; Cook: 25 mins
The delicious and subtle flavour of parsnips is really brought to life with a hint of curry flavour
Ingredients: 1 onion, chopped; 1 large potato, chopped; 8oz/225g parsnips, peeled and chopped; 1 tsp/5ml curry paste; 1pt/600ml vegetable stock; salt and pepper; 1 fl oz/25ml skimmed milk; 1 tsp/5ml dried parsley
- Place the chopped onion, the chopped potato, the chopped parsnips, curry paste, vegetable stock and seasoning in a non-stick pan and bring the mixture to the boil.
- Cover and allow to simmer for about 20 minutes or until tender. Liquidise in a food processor until it is smooth. Return the mixture to the pan and stir in the skimmed milk and the dried parsley. Heat through over a gentle heat and serve immediately.