Curried Parsnip

1 onion peeled and quartered

1 oz butter

700g parsnips peeled

1 cooking apple

1 tbsp curry powder

850ml chicken stock

salt

Method

Slice up the onion and fry in the butter in a large saucepan until soft but not browned.

Slice up the parsnips and the apple and stir into the pan.

Add the curry powder and fry the mix for a minute.

Add the stock and salt to taste. Bring to the boil and simmer for 45 minutes.

Strain the liquid into a clean pan.

Purée the parsnip mixture and stir back into the liquid.

Adjust the seasoning and reheat.