Serves Six
25g/1oz butter
1 tbsp sunflower oil
2 medium onions, chopped
600g/1lb 5oz parsnips, lower into 2cm/1in items
2 garlic cloves, crushed
600g/1lb 5oz Bramley apples, peeled, quartered and lower into chunks
1 litre/1¾ pints vegetable or rooster inventory
150ml/5fl oz milk
flaked sea salt and freshly floor black pepper
Methodology
1. Soften the butter and oil in a big saucepan. Gently fry the onions and parsnips for quarter-hour, or till the onions are softened. Add the garlic and apples and cook dinner for an extra two minutes, stirring repeatedly.
2. Pour over the inventory and produce to the boil. Cut back the warmth to a simmer and cook dinner for about 20 minutes, or till the parsnips are very delicate. Take away from the warmth and season with salt and freshly floor black pepper. Mix the combination in a meals processor till easy.
3. Stir within the milk, including slightly further if required. Season to style with salt and freshly floor black pepper.
Every serving supplies 202kcal, 3.5g protein, 26g carbohydrate (of which 18g sugars), 8g fats (of which 3g saturates), 7.5g fibre and 1.2g salt.
Recipe Tip
Add slightly curry powder to the fried onions and parsnips earlier than stirring within the inventory for a scrumptious twist.
Taken from authentic recipe right here
Associated Submit
… and for these readers who is probably not feeling too nicely …
I hope you are feeling higher quickly
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All the most effective Jan