Peel and chop the parsnips and onion, and peel, core and chop the apples. Melt the butter and oil in a pan over a medium heat. Add the onion, parsnips and apples and cook gently for about 10 minutes, stirring now and then. Add the cumin, nutmeg and thyme and cook for a couple more minutes, then pour in the stock. Bring to the boil, then simmer for 15-20 minutes, until the parsnip is soft. Add a little hot water if the consistency is a little too thick.
With a stick blender, or in a liquidiser, blend until smooth, stir in the cream or crème fraiche, season and serve.
|Cream Or Creme Fraiche||2 - 3 Tbsp|
|Ground Nutmeg (optional)||To Season To Taste|
|Salt And Freshly Ground Black Pepper||To Season To Taste|
|Vegetable Stock (made With A Cube Or Powder)||1 Litre|
|Fresh Thyme Leaves||1 Tsp|
|Ground Cumin And Ground Nutmeg||½ Tsp Each|
|Olive Oil||1 Tbsp|
You can use any type of apple for this - cooking or dessert. If using a cooking apple, such as a Bramley, you may only need one as they are often very large. Also, it will be slightly less sweet than with a dessert apple.
Also good without the cream / creme fraiche if you prefer it dairy free.
Try sprinkling a few toasted walnuts and / or pumpkin seeds on top.
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.