This recipe comes from one of our CSA members Karen Thornton. Served at a family get together, it was raved about! Ingredients 2 tbsp olive oil 1 tsp coriander seeds 1 tsp cumin seed, plus extra to garnish ½ tsp ground turmeric ½ tsp mustard seeds 2 large onion, cut into 8 chunks 3 garlic cloves 675g parsnips, diced can of diced tomatoes 1.2L veal stock (you can use vegetable) 1 tbsp lemon juice
Method 1. Heat oven to 220C. 2. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender. 3. Spoon into a food processor or liquidiser with half the stock and process until smooth. Pour into a pan with the remaining stock, season, then heat until barely simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.
Photo Credit Heidi Sze from Apples Under My Bed