PARSNIP, LEMON & GINGER 1 onion, diced 1 leek, sliced thinly 4-5cm piece of ginger, peeled and chopped 1 clove garlic 1 stalk celery, chopped 1 carrot, diced 2 tbls olive oil 1 tomato, diced 4 parsnips, chopped ½ lemon 750ml vegetable or chicken stock 50ml cream salt chopped parsley for garnishing Cook onion, leek, ginger, garlic, celery and carrot in oil over a medium heat until reasonably soft. Add tomato and parsnip and cook for a further 5 minutes. Add lemon, enough stock to cover, and salt. Bring to the boil, reduce heat and simmer for 15-20 minutes, or until vegetables are tender. Cool. Remove lemon and puree. Reheat and check seasoning and add cream before serving. Sprinkle with parsley. home  |  email  |  watch reviews  |  recipes  |  guestbook Graphics ©Australian Broadcasting Corporation