Ingredients
* 20 g butter
* 1 tablespoon olive oil
* 1 small onion
* 3 medium Parsnip
* 2 apples
* Â ½ teaspoon each ground cumin and ground nutmeg
* 1 teaspoon fresh thyme leaves
* 1 liter of Vegetable stock powder (made from cube or powder)
* If you want to season to taste with salt and freshly ground black pepper
* If you want to season to taste freshly grated nutmeg (optional)
* 2 - 3 tablespoons of cream or creme fraiche
Method:
Peel and chop the parsnips and onions, as well as shell-core and chop apples. Melt the butter and oil in a pan over medium heat. Add the onion, parsnips and apples and cook gently for about 10 minutes, stirring occasionally. Add cumin, nutmeg and thyme and cook for a couple of minutes and pour over the stock. Bring to a boil, then simmer for 15-20 minutes until the parsnips are soft. Slightly increase the hot water, if the composition is somewhat too thick.
