For ➍5 large parsnips*
butter
garam masala**
1.5 l vegetable stock
pepper & salt
sherry
Peel the parsnips, cut them finely. Sauté in butter, season with garam masala* and salt. Add stock, cook until done.
Mix through a strainer. Season with pepper, salt and sherry.
*Add a large cubed onion and 2 cloves of garlic. Sauté them for 10 m in the butter, then add the parsnips.
**Or a mix of fresh coriander & ginger.
Read tip on cooking parsnips.
