MANJA WACHSMUTH

Spices add interest and flavour to this dish.

Sumac, sprinkled on the chips, is a rusty red colour and has an intriguing sour taste and astringency. It is available from specialist food stores, Indian spice shops and some supermarkets.

INGREDIENTS

1kg medium parsnips, peeled and roughly chopped into even-sized pieces
200g red kumara, peeled and roughly chopped into even-sized pieces
1 onion, peeled and cut into rough dice
2 teaspoons cumin seeds
4 cloves garlic, skin on, smashed
¼ cup olive oil, plus extra for frying
2 tablespoons green curry paste
1.5 litres good-quality chicken or vegetable stock
200ml cream

Chips:
2 medium parsnips, peeled
Vegetable oil for frying
½ teaspoon sumac
2 teaspoons flaky sea salt

METHOD

Heat oven to 220°C. Line a baking dish with baking paper.  

Place parsnips, kumara, onion, cumin seeds and garlic in baking dish. Add olive oil, season with flaky salt and freshly ground pepper, and toss to coat. 

Roast until vegetables are slightly caramelised and tender, about 35 minutes, tossing once or twice during cooking.  

Meanwhile, add a little olive oil to a large saucepan or soup pot and heat over a medium to low heat. Add curry paste and cook gently, stirring, 1-2 minutes.  Remove pan from heat.  

Once roasted vegetables are cooked, pop garlic from their skins and add to the saucepan along with the other roast vegetables and stock.

Using a stick blender, blend until smooth (or use a food processor and work in batches).  

Bring soup to the boil then lower to a simmer and add cream. Stir until warmed through and adjust seasoning if necessary. Serve with Parsnip and Sumac Chips.

Chips: Use a potato peeler to cut parsnip lengthways into thin strips. Deep-fry the strips in batches in hot oil until golden. Drain on paper towels and sprinkle with combined sumac and salt.  Serves 6



 - NZ House & Garden