1 1/2 cups (375 mL) chicken stock
1/2 tsp (2 mL) curry powder
3 parsnips, diced
salt and pepper
2 tsp (10 mL) chopped basil
· In a saucepan pour chicken stock and curry powder and bring to
a boil. Cook parsnips in stock for 6 minutes, then drain.
· Pour mixture into a large bowl, season with salt and pepper and
sprinkle with basil.
Yield = about 2 cups (500 mL)
Serving Size = 1/2 cup
Servings = 4