6
Easy
Published 1983
Peel and cut the parsnips and potato in even-sized chunks. Peel and finely chop the onion. Melt the butter in a large saucepan over low heat. Add the onion and fry gently for 5 minutes to soften but not brown. Stir in the curry powder and cook gently for a further 1 minute to draw out the flavour. Stir in the stock and season with salt and pepper.
Add the parsnips and potatoes and bring
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