Serves 6 - Makes 2.2 Litres
30ml Olive Oil
225g Leeks sliced
25g Fresh Ginger - chopped
2 Whole Raw Beetroot
675g Parsnip - chopped 100ml Douglasdale Buttermilk
300ml White Wine
100ml Fresh Douglasdale Cream
1.2 L Vegetable stock Salt and pepper
15ml Curry Powder
Heat oil and fry leeks and ginger gently for 2-3mins.
Add curry, cumin and tumeric.
Add parsnip and cook for another 10mins.
Add wine and stock, reduce heat and simmer for 20-30mins.
Peel beetroot slice into thin sticks and deep fry until crispy.
Puree in blender add Douglasdale Cream and Douglasdale Buttermilk and serve with deep fried beetroot.
Source: Douglasdale Dairy