Recipes

1 heaped tablespoon coriander seeds
1 teaspoon each cumin seeds and turmeric
1 dried chile or 1/2 teaspoon red pepper flakes
1/4 teaspoon ground fenugreek
2 tablespoons butter
1 onion, chopped
1 large garlic clove, split
2 to 3 large parsnips, cubed
1 tablespoon all-purpose flour
5 cups vegetable stoock
2/3 cup light cream
chopped chives and parsley to garnish


1. Pound the coriander and cumin seeds with the turmeric, chile and fenugreek in a mortar, or grind them in a spice mill.

2. Melt the butter in a heavy-bottomed pan. Add the onion, garlic, and parsnips and cook, covered, over medium heat for 10 minutes. Stir in the flour and 1 tablespoon of the spice mixture. Cook for 2 minutes longer, stirring from time to time. Pour in the stock gradually and bring to a boil. Lower the heat and allow to simmer. When the parsnip is really tender, puree in a blender. return to the clean pan and diluute to taste with water.

3. Reheat, add the cream, and adjust the seasoning. serve scattered with chives or parsley. croutons of bread can be served also.