Ingredients
| 25 g | Butter |
| 1 | Large onion |
| 2 | Garlic cloves, chopped |
| 1 tsp | Coriander |
| ½ tsp | Cumin |
| 800 g | Parsnips, peeled and chopped roughly, plus an extra parsnip for chips, if making (Main) |
| 300 g | Apples, peeled and chopped (Main) |
| 1 Ltr | Chicken stock |
| ½ cup | Cream |
| ¼ cup | Parsley, chopped |
Directions
- Melt the butter in a large pot. Add the onion and garlic.
- Soften for 5 minutes without browning.
- Add the coriander and cumin. Stir until fragrant.
- Add the parsnips, apple and chicken stock.
- Bring to a simmer for 20 minutes until the parsnip are completely softened.
- Put through a blender until smooth or use a hand whizz.
- Before serving bring back to a simmer, add the cream and parsley.
- Serve with roasted parsnip chips, if liked. To make, peel the parsnip into thin ribbons using a vegetable peeler. Fry in vegetable oil in batches until golden and crisp. Drain on paper towels.