Ingredients
50 gram (2 ounce) butter
675 gram (1½ pound) parsnips, cubed
1 onion, chopped
2 teaspoon Medium Curry Powder 90g
600 millilitre (1 pint) chicken stock
600 millilitre (1 pint) milk
Schwartz Sea Salt to season
½ teaspoon Black Peppercorns Mill
