Sunday 19 November 2017

Cappuccino of Roast Parsnip, Pancetta and Black Pepper

Donal Skehan


5 slices pancetta

5 parsnips


5 medium/large shallots

1 medium red onion

Salt and pepper, to taste

3 vegetable/chicken stock cubes

1Cut the pancetta into squares and fry. Dice the parsnips and roast until lightly golden with a drizzle of honey.

2Add the rest of the vegetables to the pancetta and fry until soft. Add the parsnips to the mix and continue to stir.

3Crumble the stock cubes, and add salt and pepper to one litre of hot water and leave to simmer for at least an hour before blending together.

To assemble, sieve the soup into another pan to remove any unnecessary viscosity. pour into small cups and top with frothy milk.

Irish Independent

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