This one always gets a funny look when I tell them what it is but after they taste it they love it. It has become one of my most requested recipes.
I came up with recipe after I had roasted some parsnips shortly after making a Banana bread and after tasting both quickly in succession I realised the similarity in texture and even flavours.
ingredients
8oz/250gm carrots, peeled and chopped
4oz/125gm celery, peeled and chopped
12oz/325gm parsnips, peeled and chopped
8oz/250gm bananas
1/2 pint/250ml double cream
juice of 1 lemon
1 heaped teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
salt and pepper to taste
hot sauce to taste for fieryness
2pints/1ltr made vegetable or chicken stock
method
- boil and simmer all vegetables in stock until very tender
- blend in hand mixer till smooth
- add dry spices and cream and re-blend
- mash bananas with lemon juice until smooth
- add banana mix a little at a time so that flavour of banana doesn't overpower the other ingredients
- season with salt and pepper and add hot chilli sauce to personal taste. re-blend again and serve piping hot with fresh crusty bread.
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