Crunch Coated Parsnips
A delicious, healthier alternative to traditional chips. For more great recipes visit www.britishcarrots.co.uk
2 tbsp vegetable oil
1 large onion, chopped
1 clove garlic, chopped
2cm piece root ginger, peeled and chopped
1.2ltr (2pts) vegetable stock
3 tbsp creme fraîche
to serve: chopped parsley and a little ground paprika
1 Heat the oil in a large pan, add the onion and saute for 3-4mins or until pale golden. Meanwhile, wash the parsnips, trim the ends and chop them into even sized chunks.
2 Add the parsnips to the pan along with the garlic and ginger, saute for 2 mins, stirring. Pour in the stock and a little seasoning. Bring to the boil, cover and simmer for 20-25 mins or until the parsnips are tender.
3 Use a stick blender to puree the soup until its nice and smooth. Add the creme fraîche and taste for seasoning. Serve hot in bowls, sprinkled with a little parsley or paprika if liked.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.