I wanted to use up spare carrots and parsnips; this dish is flexible and is a good way of utilising the remains of old ish bags of root vegetables.
- Carrots, Parsnips, a few potatoes
- A large chopped onion
- A good glug of olive oil
- Some chicken or vegetable stock (about 1 and a half litres)
- Spices (ground coriander, mild chill powder, cinnamon, nutmeg, ground cumin)
- garnishes such as flaked toasted almonds, toasted pumpkin seeds, croutons etc.
- Some cream if you have some
Gently fry a largish chopped onion in a saucepan with a splodge of olive oil.
When soft add the parsnips and carrots. After five minutes add chili powder, ground coriander, nutmeg if you like, and say some cumin – any other spices you want. Or add curry powder. Then mix it all around and fry gently more a minute more. Then add about one and a half litres of chicken or vegetable stock, bring to the boil and then and simmer with a lid on until veg are soft. Then liquidise, food process or hand blend ’til smooth. Add a little cream before serving and you could add a garnish of toasted pumpkin seeds (simply pop them in a frying pan with no oil and let ’em pop), or add toasted almonds or fresh flat leaf parsley or croutons.