Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Curry spices work well with parsnips, balancing their rather sweet flavour.

Ingredients

  • about 550 g/ lb parsnips
  • 3 tsp cumin seeds

Method

Quarter the parsnips and cut out the woody cores. Coarsely chop the flesh and reserve. Put peelings and cores into a large pot with the remaining stock ingredients. Add 2.25 litres/ 2 quarts of cold water.