Spicy parsnip


- 2 parsnips, peeled and chopped

- 1 carrot, peeled and chopped

- 1/2tsp of ground ginger

- 2 shallots or spare leek leaves

- 1l of ham stock

- celery salt & pepper 


Put all ingredients in a large saucepan and cook for 20-30 minutes until veg are nice and tender. Allow to cool slightly and put in blender. 

Warm up again and serve with a spoonful of crème fraîche and some croûtons.