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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large, heavy pot, heat oil and saute onions and celery until softened, about four minutes. Add ginger, garlic, curry chili flakes and turmeric, cook two minutes more. | 2. Add parsnips, bay leaves and stock. Bring to a boil, reduce heat and simmer, covered, until the parsnips are very soft, about 45 minutes. Remove bay leaves and ginger chunks. Puree with a stick blender (or in batches in a food processor). If it does seem too thick, add a little broth or water. Adjust salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
onion	2		chopped	128.0	29.888	3.52	0.32
celery	2	stalks	sliced	20.48	3.8016	0.8832	0.2176
gingerroot	1	piece	quartered	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
curry paste	2	tablespoons		-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
chili flake				-	-	-	-
bay leaf	2			-	-	-	-
parsnip	1 1/2		peeled chopped	149.625	35.89	2.394	0.5985
vegetable stock	6	cups		66.3	12.3318	3.1824	0.9282
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.