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Ingredients
(Serves 6)
1 celeriac, peeled
2 parsnips, peeled
¼ pumpkin, peeled
1 carrot, peeled
1 onion, peeled
1 stick celery
2 cloves of garlic, sliced
1 litre vegetable stock
1 litre water
½ tsp paprika
Salt & pepper
Dill (to garnish)
Oil for frying
Method
Shave one of the parsnips with a peeler into large strands and deep fry in oil until golden brown. Place onto absorbent paper.
Dice the remaining vegetables about 2cm thick. Splash some olive oil into a large pot and heat. Toss in all the vegies, with salt and pepper, paprika and stir until all sealed.
Pour in the water and stock. Pop on a lid and boil on medium to high heat for 1 hour.
Serve with the parsnip chips on top and a sprinkle of dill.
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