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
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.