Christopher Columbus and the Spanish settlers (or invaders, depending on your view) discovered a whole lot of food unknown in Europe. One of the vegetables they brought back from the Americas was the potato. Until the potato, the role of a starchy vegetable in European cooking went to other root vegetables like turnips and parsnips. Parsnips need cool climates in order to grow and their season is autumn and winter.
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 SMALL WHITE ONION
1 1/2 LITRES CHICKEN STOCK
250 MLS MILK
3 MEDIUM PARSNIPS
2 WHITE STARCHY POTATOES
2 TABLESPOONS MALAYSIAN OR MAURITIAN CURRY POWDER
SEA SALT
WHITE PEPPER
Peel and chop the onion, parsnips and potatoes. Heat the oil in a saucepan over low/medium heat and sauté the onion until soft. Add stock, milk and curry powder and stir well. Add parsnips and potatoes. Cover and simmer over low heat for about 40 minutes (until vegetables are soft). When ready to serve blend until smooth. Taste and season with sea salt and white pepper (preferably freshly crushed).
Serves 4
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