- STEP 1
Peel and dice the parsnips, wash and dice the leek. Heat the oil and butter together in a large pan and saute the parsnip and leek for 5 minutes.
- STEP 2
Add the paprika, stir well until vegetables are coated, and then cook for a few minutes.
- STEP 3
Add the vegetable stock and bring to the boil, cover the pan and simmer until soft (approx. 20 minutes)
- STEP 4
Liquidise the vegetables, and then add mustard and sugar. Season and then reheat.
- STEP 5
Serve while warm with buttered rolls