Parsnip and leek which can be a curry or a soup. I love this recipe, Carl isn't so sure.
Creamy Parsnip And Leek
| Side Dish | Salads And Soups | Vegetarian | Paleo | Fruits Nuts And Vegetables |
Ingredients
- 2 x parsnips
- 1 x leek
- ½ tbsp lard
- 2.5 cm fresh ginger
- 1 x clove garlic
- 120 ml coconut cream
- 2 tsp lemon juice
- 1 x chicken stock cube (use a vegetable cube for vegetarian)
- 2 tsp mild curry powder
- pinch salt
- pinch black pepper
Instructions
Preparation
- Peel and dice the parsnips.
- Cut off the base and the green leaves of the leek and discard.
- Slice the white part of the leek.
- Grate the ginger.
- Crush the garlic
Method
- Step 1
- Heat the lard in a large frying pan over medium heat (Number 5).
- Step 2
- Fry the parsnips until soft, and stir regularly.
- Step 3
- Add the leek and fry till soft.
- Step 4
- Add the ginger and garlic. Stir in for 2 mins.
- Step 5
- Add the lemon juice, curry powder, salt, pepper, chicken (or vegetable stock cube) and coconut cream. Stir in.
- Turn the heat down to a simmer (Number 3).
- Step 6
- For a side dish, skip this step.
- For a soup instead of a side dish, add ½ cup of water at room temperature.
- Lightly blitz with a handheld blender.
- Step 7
- Simmer for 15 mins.
- Step 8
- Serve.
Alex