- Onions2 large
- Garlic4 plump cloves
- Fresh Ginger1 Teaspoons
- Curry Powder2 Teaspoons
- black sesame seeds
- sesame oil
- salt and pepper
- milk1 Liters
Peal, cut into chunks and roast the onions, celeriac and parsnips on 180 degrees for half an hour with a little olive oil.
sweat on a medium heat the leaks and garlic with a generous slab of butter and curry powder until soft but not browned.
add the roast vegetables to the leaks,plus a tea spoon of finely grated fresh ginger, cover with 1 litre of milk or stock and simmer on a low heat lid on for 1 hour.
Check vegetables are all super soft and blend with a hand blender until smooth.
season with plenty of salt and pepper
pour into to bowls and serve with a sprinkling of finely chopped tarragon, sesame seeds, and drizzle of sesame oil
The sesame seeds and sesame oil really finish this dish adding a delicious nutty afternote.
Substitute the butter for olive oil and milk for oatmilk and the dish is vegan
For those lactose intolerant substitute the milk for stock or water.
For stage one weaning omit the salt pepper and curry powder.
Serve with fresh buttered bread and a block of cheese if you're feeling decadent