Recipe and styling by Taryne Jakobi
Photograph by Vanessa Lewis
Maple-roasted parsnip soup with dukkah-dusted parsnip crisps
- 4 large parsnips, peeled
- 80g salted butter, melted
- 50g brown sugar
- 50g dukkah
- 900g parsnips, washed and chopped
- 50g salted butter
- 60ml (¼ cup) olive oil
- 1 large onion, peeled and chopped
- 100g maple syrup
- 200g potatoes, peeled and cubed
- 1,5L chicken stock
- salt and freshly ground black pepper, to taste
To make the parsnip crisps, preheat the oven to 200°C and line a baking tray with baking paper.
Using a vegetable peeler, slice the parsnips into thin ribbons. Combine the butter, sugar and dukkah in a bowl. Toss the parsnip ribbons in this until they are well coated and place them on the baking tray.
Roast for 10 minutes, toss and roast until golden and crispy, for a further 5 – 10 minutes. Set aside until needed.
For the soup, toss the parsnips in the butter and olive oil and roast for 20 minutes. Add the onion, pour over the maple syrup and roast for a further 15 minutes.
Transfer the parsnips to a soup pot, add the potatoes and stock and bring to the boil. Skim often to remove any scum.
Reduce the heat and simmer until the potatoes are tender, about 20 minutes. Allow to cool slightly. Transfer to a food processor and blend until smooth.
Serve hot with the parsnip crisps.