Maple-roasted parsnip soup with parsnip crisps – Food & Home Magazine
This maple-roasted parsnip soup with dukkah-dusted parsnip crisps is soul-warming and satifying. A warm winter must-try!
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Ingredients
- <h3>PARSNIP CRISPS</h3>
- 4 large parsnips, peeled
- 80g salted butter, melted
- 50g brown sugar
- 50g dukkah
- <h3>PARSNIP SOUP</h3>
- 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
- freshly ground black pepper
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