4-5 parsnips (Ettrick Gardens)
2 potatoes (Oamaru Organics)
1 litre vegetable stock
1 /2 litre oat mylk
2 Tbsp garlic infused olive oil (Dunford Grove)
1/4 -1/2 tsp cayenne pepper
3-4 Tbsp peanut butter (BAY Rd)
2 Tbsp lime juice
2 Tbsp chilli oil
Salt & white pepper
Peel the parsnip and potatoes, and dice. Using a heavy based pot, add the garlic oil and heat. Add cayenne pepper to the pot and fry for a quick minute. Add the parsnip and potato and fry off, but do not brown, just so it starts to soften. Add 2 Tbsp peanut butter and mix well. Season and add the stock and oat mylk. Turn down the heat and let it simmer slowly until vegetables are very soft. Using the stick blender, whizz it until smooth, and season to taste. Serve with a swirl of chilli oil, lime juice and tsp of peanut butter.
Recipe by: Amy Dougherty
