• 450g parsnips
  • 1 medium leek
  • 1 tbsp oil
  • 25g butter
  • 1 tsp paprika
  • 1.25 litres vegetable stock
  • 1 tbsp dijon mustard
  • 1 tsp sugar
  • salt & pepper to taste


  • 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

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