|Just as they fell... windblown apples|
|Still life apples|
|Apples almost ready for action...|
|Parsnips: peel'em, slic'em, parboil'em for 5 mins then roast'em |
till cooked - Summer Harvest rapeseed oil is ideal!
|Don't forget to peel and chop the onions...|
|Brown the onions in rapeseed oil, then|
add the peeled/cored/sliced apples for a few minutes.
|Make up around 2 pints of boiling water, in which|
you can dissolve two chicken stock cubes and one
vegetable stock cube plus Knorr Touch of Taste stock
to taste (but you could use three veggie cubes).
|Mmm, perfectly parsnip-py with an apple-ish tang:-)|
|Enjoy! No matter how cold and gloomy it is outside in|
November, this will be sure to cheer you up :-)