Ingredients:
1½ pounds parsnips, peeled (optional), thinly sliced and cut into matchsticks
3 tablespoons butter or olive oil
½ cup finely diced onion
1 tablespoon curry powder
½ cup chicken or vegetable stock
½ cup yogurt
Sea salt and freshly ground pepper to taste
Garnish with 4 slender scallions, thinly sliced (greens included)
Fresh cilantro sprigs
Directions:
1. Drop the parsnip matchsticks into a pot of boiling, salted water and boil for 1-2 minutes, drain and rinse under cold water and drain again.
2. Heat the butter or oil in a skillet over medium heat and add the parsnips; cook until softened, about 4-5 minutes. Add the curry powder and continue to stir for 1 minute.
3. Stir in the stock and simmer, covered over low heat for about 10 minutes or until the parsnips are crisp tender. Stir in the yogurt and warm through – do not let boil. Season with salt and pepper to taste. Garnish with the scallions and sprigs of cilantro.
Serves 4-6