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Instructions |
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Preheat oven to 450°
Toss parsnips with vegetable oil, place on baking sheet and
bake for 15 to 20 minutes during several times so they brown
evenly or until parsnips are brown but not fully cooked. Set
aside.
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Heat butter in a soup pot over medium heat. Add onion and
ginger and sauté for two minutes add curry paste and stir
together. Apples and parsnips and cook for another two
minutes or until flavours have combined. He
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Add stock and bring to a boil. Cover, reduce heat to low and
let simmer for 15 minutes or until vegetables are soft. Purée
soup add coconut milk and simmer for five minutes, thinning
with a little water if needed. Season two salt to taste. Keep
warm.
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To make compote, he butter in skillet over medium high heat.
Sprinkle and sugar and add apples cook until apples are
slightly golden, about four minutes. Stir in grated rind. Garnish
soup with apples.
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Originally Submitted
3/9/2019
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