Wednesday, April 10
One small onion, chopped finely.
2 cloves of garlic, crushed
one small cauliflower, chopped into chunks
400gs of parsnip de-headed and chopped into small chunks. (I just wash mine, I don't peel)
3 cups of milk
4 cups of veggie stock.
Salt 'n' pepper
Sage, finely chopped
Sage leaves & Butter to garnish
Really this couldn't be easier. Make up your stock. Fry your onion and garlic in a little oil, when its all flavoursome, add the cauliflower and parsnip and veggie stock. Cook until the parsnip is soft (about 15 minutes).
Add salt and pepper and fine chopped sage to taste and turn off the heat.
Whizz it all up with a whizzy wand thingymajig. Add a cup of milk at a time, whizzing inbetween.
When it is a good consistency for you, serve with sage fried in brown butter - for a little crispy flourish!