There are plenty of recycling options for leftover potatoes, so avoid them here and focus instead on parsnips, turnips or celeriac – I feel there is no hope for swede, but feel free to disagree - which this recipe transforms into a lovely starter. If your roots are already cooked, just add them to the shallots once you've cooked them as directed.
Though I find wine and soup a bit wet in principle, there is definitely a case for a drop of sherry here, and a Wine Champion at that. Try The Society's Fino The recipe also works well with butternut squash, cooked from scratch - in that case, plump for slightly richer like Romate Maribel Amontillado.
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- 600g root vegetables (celeriac, turnip, parsnip, squash, pumpkin) cut into chunks
- 3 banana shallots, cut into eigths
- Oil for brushing
- A pinch of chilli, to taste
- 100ml white wine
- Bouquet garni of fresh rosemary, sage and bay
- 400ml can coconut milk
- 400ml good, concentrated chicken stock
- Cream to serve
Put the vegetables into a roasting tin with the shallots. Brush with oil and season well, adding the chilli and roast in a hot oven (190°c) for about 20mins. Transfer to a saucepan with the wine, bouquet garni, coconut milk and stock. Simmer gently for about 30mins. Cool and liquidise in batches. Sieve and reheat gently before serving in 4 bowls or 6 coffee cups, with a swirl of cream.
Janet Wynne Evans