Serves 4
- 3 parsnips chopped
- 1 large onion, chopped
- 1 tbsp. curry powder/sauce
- 150 ml/ ¼ pint milk 150 ml/ ¼ pint water
- Chopped fresh coriander (optional) to taste
Place the parsnips and onion in a heavy based pan with the curry powder/sauce, stir well and cook for 2 – 3 minutes in a tbsp. of water.
Add the milk and water and cook on a low heat for a further 45 minutes. Liquidise and serve. The coriander can be added for extra flavour.
This can be frozen.