Impress your friends and family with homemade flatbread, flavoured with roasted garlic and a touch of parmesan, it’s the perfect complement to parsnip soup.
7 garlic cloves
1 tbsp olive oil
1 large brown onion, finely chopped
1kg parsnips, peeled, cut into pieces
2 medium potatoes, peeled, chopped
4 cups chicken or vegetable stock
3 cups water
½ cup pure cream
1 cup self-raising flour
½ cup parmesan, finely grated
1 tbsp olive oil
se a salt flakes and freshly ground black pepper
½ cup boiling water
oil for brushing chargrill, extra
¼ cup sour cream or yoghurt, to serve
1 Preheat oven to 200˚C. Place garlic cloves onto a baking tray and roast for 15-20 minutes or until soft. Remove skin from garlic and finely chop. Heat oil in a large, deep saucepan over a medium heat. Add onion and cook for 3 minutes or until soft. Add half the chopped garlic and cook for 1 minute. Add parsnips and potatoes. Cook, stirring often, for 3 minutes. Pour stock and water over vegetables and bring to the boil. Reduce heat and simmer for 20 minutes or until parsnip is soft. Cool.
2 Ladle soup mixture into a food processor and process until a smooth puree forms. Return to pan with cream. Season with salt and white pepper.
3 Combine flour, parmesan, oil, remaining chopped garlic, salt and pepper in a bowl. Add water and stir until a dough forms. Turn dough onto a lightly floured surface and knead until smooth. Rest for 10 minutes. Divide the dough into four portions. Roll each portion into a ½cm-thick rectangle. Heat a chargrill over a high heat. Brush with oil. Add one bread and cook for 2 minutes on each side or until charred and cooked through.
4 Reheat soup and ladle into serving bowls. Serve topped with a dollop of sour cream or yoghurt, freshly ground black pepper and garlic flatbread on the side.