PARSNIP WINE 2kg Parsnips 1kg - 1.3kg Sugar 1 tsp Citric Acid 350g - 450g Raisins 1/2 tsp Tannin (or some strong Tea) 1 tsp Pectin Enzyme 1 tsp Yeast Nutrient 1 tsp Wine Yeast 1 Campden Tablet Wine Finings PARSNIP SOUP (serves 4) Put 600g Tender Parsnips in 1ltr Vegetable Stock and Blend to a smooth consistency Put in Pan and add 200ml Double Cream Season with Salt and Pepper (also add a few Chilli Flakes if you so wish) Bring to a Simmer, then Serve!