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Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Glenfalloch's curried parsnip and pear soup
400g parsnip, peeled and diced
200g pears, cored, peeled and diced
50g shallots, peeled and finely diced
20g ginger, peeled and finely chopped
½ tsp curry powder
½ tsp turmeric
½ tsp garam masala
6 curry leaves, fresh or dried
½ stick of lemongrass, pounded
salt to taste
700g vegetable stock
3 Tbsp extra virgin olive oil
Heat olive oil in a big pot to medium temperature, then add shallot, garam masala, turmeric, ginger, curry leaves and curry powder. Cook for 1-2 minutes, stirring frequently.
Add parsnip, lemongrass and a pinch of salt. Keep cooking for 5 minutes, stirring frequently.
Add vegetable stock and bring to simmer. Cook for 10 minutes.
Add pears and cook for a further 10 minutes.
Transfer to a blender and puree on highest setting until you have a smooth texture.
Pass through a fine sieve.
We serve the soup with caramelised pears, masala-infused olive oil, coconut yoghurt and toasted coconut.
Recipe requested by Suzanne Bennett, of Dunedin. Recipe provided by Glenfalloch Restaurant.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email firstname.lastname@example.org, including your name, address and a daytime telephone number, and we will request it.