Veggie plate with parsnip purée

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Ingredients: 1 broccoli flower, 3 carrots, 2-3 potatoes, 1 onion, 1 clove garlic, fresh grated ginger, 1 teaspoon curry, 1-2 tablespoons of soy sauce, 1 tbsp mirin, 1 tbsp honey, 3 tbsp oil, water
Method: Wash and clean the vegetables then cut and chop them for the desired sizes. Heat oil in a saucepan then fry chopped onion and garlic and ginger first. Add vegetables to them. Fry them for two minutes then pour over 200 ml water. Spice with curry, spoon over soy sauce and mirin (Japanese rice vinegar). Salt and pepper to taste. Let the veggies to cook until they are tender. Before finishing add honey to get an extra flavor!

Prepare parsnip
ingredients: 3 medium sized parsnips, salt and pepper, 200 ml cream, 1 teaspoon of thyme or 2 sprigs, 1 clove garlic, olive oil

Method: Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender – the tip of a paring knife should easily go through without resistance, approximately 15 minutes.
In a medium saucepan place the cream, thyme sprigs and garlic clove over low heat and bring to a simmer.
Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth. Serve broccoli, carrot dish with parsnip purée!


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