Calories: 1254kcal
Equipment
Ingredients
- 25 g Butter
- 1 tbsp Rapeseed Oil
- 2 medium Onions finely chopped
- 600 g Parsnips peeled and cut into 2cm pieces
- 2 cloves Garlic crushed
- 600 g Bramley Apples peeled, quartered and cut into chunks
- 1 ltr Vegetable Stock
- 150 ml Milk
- Salt & Pepper to taste
Instructions
- Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly
- Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth
- Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper
Nutrition
Calories: 1254kcal | Carbohydrates: 221g | Protein: 16g | Fat: 42g | Saturated Fat: 17g | Cholesterol: 69mg | Sodium: 323mg | Potassium: 3411mg | Fiber: 48g | Sugar: 108g | Vitamin A: 1192IU | Vitamin C: 148mg | Calcium: 483mg | Iron: 5mg