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Beetroot, Parsnip & Horseradish
- Serves
4
- Difficulty
Easy
By Fraser Reid
Published 2019
This was inspired by a customer describing a soup which she’d had that was “pink, sweet and hot”. We guessed it was something like beetroot mixed with parsnips, and we added the heat with horseradish root. A swirl of crème fraîche at the end will make this purple-coloured soup really attractive.
Ingredients
1 tablespoon 1 1
Method
Heat a pot on a medium-low heat and put in the oil or butter. Fry the onion and garlic for 5–10 minutes until nice and soft.
Add the beetroot and parsnips and give everything a mix. Stir about half of the grated horseradish into the pot.
Pour in
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