Sweet-tasting parsnips mingle with hot curry and fresh herbs to make a warmly substantial puree.
ingredients
serves: 4
1 pound 7 ounce parsnips
Salt and black pepper
3 - 4 sprigs of fresh parsley
2 tablespoons Butter
1 tablespoon medium or
hot curry powder
4 tablespoons soured cream
method
1. Put a kettle of water on to boil. Peel the parsnips, cut them into small chunks and put them into a saucepan with a little salt. Cover with boiling water and return to the boil, then reduce the heat and simmer them for 8-10 minutes, or until they are tender.
2. While the parsnips are cooking, rinse, dry and chop the parsley and set it aside.
3. Drain the parsnips thoroughly, then return them to the saucepan and mash them coarsely with a potato masher.
4. Add the butter, curry powder and soured cream to the mashed parsnips, season the mixture well with black pepper, and beat it until it becomes a smooth puree.
5. Transfer the parsnip puree into a heated serving dish, then fluff it up or swirl over the surface with a fork. As a finishing touch, sprinkle the chopped parsley over the top of the puree.
