Ingredients
- 2 onions, chopped
- 60g butter
- 1 tablespoon curry powder
- 1kg parsnips, peeled, chopped
- Salt & freshly ground pepper
- 4 ciabatta rolls, warmed
Method
- Step 1Place the onion, butter and curry powder in a large saucepan. Cook over a medium heat for 2-3 minutes or until soft.
- Step 2Stir in the parsnips and cook, stirring often, for 10 minutes. Add 6 cups (1.25 litres) water and cook for 30 minutes or until the parsnips are tender.
- Step 3Set aside for 10 minutes to cool slightly. In batches place the mixture in a food processor and process until smooth. Transfer to a clean saucepan.
- Step 4Stir over a medium heat until heated through. Season with salt and pepper and serve with ciabatta rolls.
- Vegetarian
Nutrition
1968 kj
Energy
15g
Fat Total
8g
Saturated Fat
14g
Fibre
13g
Protein
34mg
Cholesterol
542.11mg
Sodium
17g
Carbs (sugar)
64g
Carbs (total)
All nutrition values are per serve
- Author: Wendy Brodhurst
- Image credit: Sue Ferris
- Publication: Fresh Living
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