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4–6
Easy
Parsnip, apple and ginger make a fantastic trio. The ginger brings out the warmth of the parsnip, and the apple cuts its earthy flavour with its sharp fruitiness. You could use eating or cooking apples; the latter will be more acidic so you may not need much lemon juice at the end.
Melt the butter with the olive oil in a large pan, then add the onions and leeks and fry over a medium–low heat, stirring now and then, for about 10 minutes, until softened.
Add the garlic and ginger and cook gently for a further 5 minutes, making sure the garlic doesn’t burn.
Add the parsnips, apples, potatoes, bay leaf and just enough stock to cover the veg. Top up with some w