1 pound of parsnips. Cut them into 1-inch pieces.1 tbsp of olive oil1 yellow onion, chopped but don’t try too hard cuz we’re gonna blitz them with the immersion blender anyway.4 cloves of garlic, squashed and diced.1 bay leaf2 teaspoons of turmeric1 tablespoon curry powder3 cups of veg stock (or whatever stock is on hand)
salt & pepper
Sautee down your onion and garlic a bit, add bay leaf, turmeric and curry until everything’s yellow. Then add parsnips and stock. Bubble away for like 40 minutes. Add salt & pepper, adjust curry/turmeric as needed, and remove the bay leaf. Then throw everything in a blender and marvel at how awesome your kitchen smells.
Rossanna W.
·
This recipe was most recently featured in
Boston Organics Newsletter No. 49 of 2011.