The Ultimate maple-and-parsnip soup

Ingredients for 8
8 medium parsnips
Generous shaking of chopped coriander (I used dried)
4 tbsp olive oil
The chunk of celeriac out of the fridge, about 1/5 of a whole one
4 tablespoons maple syrup
2 oz butter
2 medium onions finely chopped
2 cloves garlic crushed
2 tbsp plain flour
2L vegetable stock
most of a 300ml tub of creme fraiche
salt and pepper

Method

1. Preheat oven to about 200C
2. Chop parsnip into chunks 2" long by 1/4" wide or thereabouts and slosh with olive oil and coriander leaf. Stir to ensure even coating
3. Roast for 20 minutes, turning once if you remember
4. Meanwhile peel and chunk celeriac and boil for 15 minutes, reserving water
5. When parsnips are soft and lightly golden brush with maple syrup and return to oven until glazed (may need to increase the heat), about 10 minutes
6. Meanwhile soften onion and garlic in butter, then stir in flour and cook for 1 minute more
7. Put onions, parsnips and celeriac in large pan and add stock and celeriac water. Bring to boil, cover and simmer for 10 minutes
8. Leave to cool, then puree in a blender. It's supposed to be thick, but shouldn't quite hold its shape
9. Return to heat, stir in creme fraiche (or double cream), season to taste. Heat but don't boil, and serve