Ingredients: (Serves 4) 

Knob of butter

4 parsnips, chopped

1 onion, chopped

1 potato, chopped

1 tbsp flour

1 tbsp medium curry powder

1 litre/1¾ pt water

1 vegetable stock cube

100ml/3½ fl oz fresh cream

Bunch of coriander, chopped

Salt, pepper 

Method:

1. Melt the butter in a pan, add onions, potatoes and parsnips, stir, cover and cook for 10 mins, stirring occasionally.

2. Mix in the flour and curry powder and keep stirring for a minute.

3. Add water and stock cube and cook until the vegetables are tender.

4. Stir in the cream and coriander and serve.