The nutty, spicy flavour of parsnips matches perfectly with sweet-tart apples and just a hint of curry.
2 tbsp butter
1 medium onion, sliced
¼ tsp salt
½ tsp curry powder
1 kg parsnips (about 5 large), peeled and chopped (2 lbs)
2 medium potatoes, scrubbed and chopped
2 Granny Smith apples, peeled and chopped
5 cups chicken or vegetable broth
1 cup milk or cream, plus more as desired
1. Heat butter in a large pot over medium. Add onion and salt. Cook, stirring often, until onions are soft and golden, about 5 minutes.
2. Add curry, and cook for 10 seconds. Add parsnips, potatoes, apples, and broth, and bring to a boil. Reduce heat to low, and simmer, covered, until vegetables are very tender, about 20 minutes.
3. Purée and stir in milk to reach desired consistency. Garnish with Baked Apple Chips. Makes 9 cups.