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Takes: 1 hour 10 minutes
Serves: 4

No nutritional information available.

Ingredients

- 400g parsnips, cut into small chunks
- 500g celeriac, cut into small chunks
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove, chopped
- 1 tbsp freshly chopped thyme, plus extra to garnish
- 1½l hot chicken stock
- 100ml double cream, plus extra for drizzling
- Salt and freshly ground black pepper

Method

1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Line an oven tray with foil. Toss the parsnips and celeriac in 2 tbsp of the olive oil and spread out on the oven tray. Roast for 30 - 35 minutes or until golden, shaking the tray half way through.

2. Heat the remaining oil in a large saucepan over a medium heat. Cook the onion, celery and garlic for 3 - 4 minutes, stirring often, until softened. Add the roasted parsnip and celeriac and thyme. Pour in the stock and bring to the boil. Reduce to a simmer and cook for 15 minutes.

3. Remove from the heat and use a stick blender to blitz until smooth. Or use a blender, then return the mixture to the pan.

4. Stir in the cream and return to a medium heat for 2 - 3 minutes until piping hot. Divide between serving bowls, top with a swirl of double cream and garnish with the extra thyme leaves. Serve with a sprinkling of finely chopped apple and crusty bread, if liked.