Parsnips – Apple Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g parsnips, peeled and weihed
- 2 large apples, tart ones
- 1 large onion (s), diced
- 2 tablespoon butter
- 3 teaspoon curry
- some sea salt
- Cream, or cream substitute if necessary
- Locust bean gum, to bind the vegetable water
Print Recipe
Pin Recipe Instructions
- Cut the parsnips into pieces of the same size. Cut the apple into small pieces. Organic vegetables can be used in their peel.
- Melt the butter in the pan, sauté the onion and add a few pieces of parsnip until the pan is covered. Add the curry and fry everything briefly. Put the remaining parsnips in the pan, add a little 300 ml of water, stir once. Put the lid on the pan and cook the vegetables al dente.
- Then add the two apples, stir the vegetables and cook the apples for another 5 minutes so that they become soft.
- Thicken the whole thing with cream or thicken the vegetable water with locust bean gum (1 teaspoon = 2 g is enough for 200 ml of vegetable stock). Locust bean gum is mixed cold.
- The cooking time varies depending on the size of the vegetable pieces. The smaller the parsnip is cut, the faster it will cook. After searing it can vary from 8-15 minutes. The later the apples are added, the more firm they stay to the bite.
- Vegetable leftovers can be pureed for a soup the next day.
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