recipe

PARSNIP, LEMON & GINGER


ingredients


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
lemon
750ml vegetable or chicken stock
50ml cream
salt
chopped parsley for garnishing


method


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.
perfect




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