Yes, we know we are a nearly week into April, but there's been a lot happening recently.
Any parsnips left will soon go woody and will only be fit for the compost. To use up any remaining ones they make a very tasty soup which can be saved frozen until the chill of Autumn strikes
3 Medium parsnips
500ml chicken or vegetable stock
1 onion and I celery
58 grams (2oz) butter
Salt, pepper and curry powder
Preparation 10 minutes, Cooking 25 minutes and Ready in 35 minutes
1 Heat the butter in saucepan and sauté the onion and celery for about 10 minutes over a lowish heat until they are softened.
2 Add the parsnips and stock, bring to the boil, cover and simmer for about 15 minutes until the parsnips are very soft
3 Place the contents in a blender season with salt, pepper and curry powder to taste
4 Blend until a consistent creamy texture – if too thick add more stock
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