Ingredients:
- 1 kg parsnip, peeled and roughly cut into chunks
- 3 onions roughly chopped
- 4 cloves garlic
- A finger sized piece of fresh ginger (or less according to taste)
- 2 or 3 T Madras curry (according to taste)
- Turmeric powder
- Black pepper
- Cayenne pepper
- 1 cup goats milk
Method:
Fry the onions in a little oil, add the spices garlic and ginger until the onions are translucent.
Add the parsnips, stir around until coated with the mixture of onions and spices.
Pour in the milk and cover with water.
Leave to simmer for about 1 to 2 hours or until the parsnips are very soft.
Blend with a Bamix or in a blender.
Serve with chervil or parsley or your favourite soup topping.
