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Full
cream, butter, and spices are essential, sustaining elements in our minus
thirty temperatures.
What
to do with the humble parsnip but apply cumin, coriander, cinnamon, cloves, and
black pepper.
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1
lb parsnip, chopped
1 large
onion, chopped
2
oz butter
1
½ tsp garam masala or to taste
5 C
chicken stock
5
oz 35% cream
Black
pepper & parprika to taste
Saute
vegetables 5 mins.
Season.
Saute
further 5 mins.
Add
stock and simmer 40 mins.
Puree.
Add
cream and heat.
Do
not boil.
Season to taste.
Dust liberally with paprika.
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