1 tb Butter

      1 lb Parsnips, thinly sliced

      1 lb Apples, peeled/cored/sliced

      1    Med. onion, chopped

      2 ts Curry powder

      1 ts Ground cumin

      1 ts Ground coriander

    1/2 ts Cardamom

      1    Large clove garlic, crushed

  1 1/4 l  Beef or chicken stock

    150 ml Cream

           Salt and pepper
           Chopped chives or parsley
  Heat the butter, and when foaming, add the parsnips, apples, and onions.
  Soften them but do not let them color.  Add the curry powder, the spices
  and garlic;  cook for about 2 minutes, stirring well. Pour in the stock
  slowly, stirring until well mixed.  Cover and simmer gently for about half
  an hour, or until the parsnips are quite soft. Taste for seasoning. Sive or
  liquidize, and if it seems too thick, dilute with a little stock or water.
  Add the cream and reheat, but do not let it boil. Serve garnished with
  chopped chives or parsley.