Maple-roasted parsnip soup with dukkah-dusted parsnip crisps

July 3, 2019 (Last Updated: June 12, 2019)
Maple-roasted parsnip soup with dukkah-dusted parsnip crisps

Recipe and styling by Taryne Jakobi

Photograph by Vanessa Lewis

Maple-roasted parsnip soup with dukkah-dusted parsnip crisps

Serves: 8
Cooking Time: 1 hr 10 mins

Ingredients

  • PARSNIP CRISPS

  • 4 large parsnips, peeled
  • 80g salted butter, melted
  • 50g brown sugar
  • 50g dukkah
  • PARSNIP SOUP

  • 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

Instructions

1

To make the parsnip crisps, preheat the oven to 200°C and line a baking tray with baking paper.

2

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.

3

Roast for 10 minutes, toss and roast until golden and crispy, for a further 5 – 10 minutes. Set aside until needed.

4

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.

5

Transfer the parsnips to a soup pot, add the potatoes and stock and bring to the boil. Skim often to remove any scum.

6

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.

7

Serve hot with the parsnip crisps.

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