Heat the oil in a large saucepan over a medium heat. Add the onion and garlic, cooking for 2 minutes.
Add the spices and cook for a further 2 minutes to draw out the flavours. Add the parsnips, apple and chicken stock and stir to combine.
Cook for approximately 30 minutes until the parsnips and apple are soft. Add the brown sugar, butter and cream and continue to cook for a few