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Categories:Viewed: 93 - Published at: 8 years ago
Ingredients
- 3 tablespoons olive oil
- 700 g parsnips, cored and sliced into batons
- 1 medium onion, cut into wedges
- 40 g parmesan cheese, freshly grated
- 2 slices pancetta
- 850 ml chicken stock, hot
- 4 tablespoons double cream
Method
- Pre heat oven to 400F / 200C, pour oil into a roasting tray and place on top shelf of the oven for 5 mins until oil is smokey hot.
- Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins.
- Sprinkle the parmesan over the vegetables and stir it in, lay the rashers of panchetta over the top and return to the oven for further 10 mins.
- Remove from oven and lay pancetta aside for the garnish.
- Mix the vegetable mixture into the hot stock and puree until smooth.
- season to taste.
- Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top.
