This is a great ‘winter warmer’. I had quite a few parsnips left over from Christmas and this seemed like a good way to use them up – adapted from a Thomasina Miers recipe – enough for 2 or 3 people:
- 3 medium parsnips (about 300g)
- 1 tbsp oil
- 1 onion (finely chopped)
- 1 clove garlic (chopped/crushed)
- About 20 black peppercorns
- 1 clove
- 1.5 tsp coriander seeds
- A generous grating of nutmeg
- 650ml of vegetable stock (or equivalent using cube/powder)
- Lemon juice
- Torn coriander leaves
Peel the parsnips and slice thinly. Heat the oil in a heavy-bottomed pan, add the onions and cook gently for 6 minutes. Add the garlic and continue cooking for another 2 minutes.
Meanwhile, finely grind the peppercorns, clove and coriander seeds. Stir the spice mix into the onions, and grate over the nutmeg. Stir-fry for 2 minutes. Stir in the parsnips, and then add the stock. Bring to a boil and simmer for about half an hour, until the parsnips are completely soft.
Prior to serving, blend, add lemon juice to taste, and stir in the coriander leaves.