Serves 4: Prep time 10 mins: Cook time 20 mins
3 tbsp Rapeseed Oil
1 Onion, diced
3 Garlic Cloves, crushed
1/2 tsp Salt
1/4 tsp Ground Pepper
1 tbsp Maple Syrup
1 lt vegetable Stock
125ml Whole Milk
12 Sage Leaves
Parsnip Peelings, saved from peeling the parsnips
1/ When preparing the veggies for this recipe, peel the parsnips with a swivel peeler and save the peels for later use. Peel the celeriac with a paring knife before dicing.
2/ Warm a tablespoon of rapeseed oil in a heavy based pan over medium heat. Add the diced onion and cook for a few minutes until fragrant. Stir in the garlic, salt, and pepper and cook for a few more minutes.
3/ Add the parsnips, celeriac, and maple syrup to the pan. Pour in the vegetable stock and increase the heat to bring to a boil. Reduce heat to maintain a simmer, cover, and cook for 15 minutes until the veggies are tender.
4/ In the meantime, heat the rest of the olive oil in a frying pan over medium heat. Once warm, add the sage leaves in a single layer. Let them fry for 30 to 60 seconds until crispy. Transfer them from the pan to a plate lined with a paper towel. Add the parsnip peels to the skillet and cook for a few minutes until crispy. Transfer to the plate with the sage.
5/ When the soup has finished cooking, turn off the heat. Blend until smooth. Stir in the whole milk.
6/ Ladle the soup into bowls, and top with the crispy sage and parsnip peels. Enjoy!