1. Heat oil and fry leeks and ginger gently for 2-3mins.
2. Add curry, cumin and tumeric.
3. Add parsnip and cook for another 10mins.
4. Add wine and stock, reduce heat and simmer for 20-30mins.
5. Peel beetroot slice into thin sticks and deep fry until crispy.
6. Puree in blender add Douglasdale Cream and Douglasdale Buttermilk and serve with deep fried beetroot.