Summary

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

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Instructions

1. Cut the parsnips into pieces of the same size. Cut the apple into small pieces. Organic vegetables can be used in their peel.
2. 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.
3. Then add the two apples, stir the vegetables and cook the apples for another 5 minutes so that they become soft.
4. 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.
5. 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.
6. Vegetable leftovers can be pureed for a soup the next day.