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1. In a large saucepan over medium heat, heat the olive oil until shimmering. Add the onion and sauté for 2 minutes, then add the parsnips and potatoes, and sauté until they begin to soften, about 5 ...

JULIAN COLE shows his easy way to use up stale bread by making croutons – and suggests a soup too. A RUSSIAN proverb warns that the amount of bread you waste in a lifetime will be stored up and ...

Heat oil in a saucepan, add onions and curry paste...mix thoroughly, cook until soft. Add parsnip coat in curry mix, then add stock and water and cook for 20 minutes. Once cooked, puree in a blender, ...

This story appears in Birmingham magazine's January 2017 issue. Subscribe today! Parsnips are a root vegetable that have been around since antiquity. Closely related to the carrot and parsley, ...

Peel and dice the parsnips and potato. Peel and dice the shallot. Heat the clarified butter and sweat the shallot until soft. Add the diced parsnips and potato and stir in the curry powder. Stir in ...

Nothing quite warms the cockles when there’s a nip in the air like a hearty and comforting bowl of curry – particularly when it’s got a little kick to it. This one – which is entirely vegan, by the ...

Preheat the oven to 200ºC/180ºC fan/Gas 5. Line a roasting pan with foil and add the recommended amount of fat (around 2 tbsp per four parsnips), then place in the hot oven. Toss the prepared parsnips ...

Make your own winter warmers with Bosch's ErgoMaster Hand blender We’ve turned the clocks back, the nights are longer and the weather is colder. This can only mean one thing – it’s officially soup ...

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Peel parsnips and chop into cubes. Dice onions and potatos roughly the same size. In a large saucepan heat your oil, add your vegetables and gently cook until they turn slightly brown. Add your curry ...