Parsnips with Power....
Want more of a kick? Add a little bit more curry powder.
1. In a deep pan, melt the butter. Once the butter is foaming, add the parsnips and sweat for 3-4 minutes without colouring.
2. Add the curry powder and toast for a minute. Pour in enough vegetable stock to just cover the parsnips and season. Bring to the boil, then turn down to a gentle simmer and cook until tender.
3. Transfer to a liquidiser and blend until very smooth. Adjust the seasoning and serve each portion sprinkled with a few croutons and coriander leaves to garnish.
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