Serves 4 The What.. 500g parsnips, peeled, cut into chunks 1 onion, peeled and quartered 2 tsp curry powder (As hot or as mild as you like) Salt & pepper 1 tbsp olive/rapeseed oil 1.5 Litres of chicken or vegetable stock 75ml single cream (or vegan alternative) To Serve (Optional) 1-2 carrots, peeled and thinly sliced. ( Use a mandolin…
"To eat is a necessity, but to eat intelligently is an art" – Francois de La Rochefoucauld
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Kat Jury Nutrition 