Preheat oven to 180 °C. Peel the beetroot, remove chunk and place on a tray. Sprinkle with some oil and salt and place in the oven for about 35 minutes. Peel and dice the potatoes, the celery root and the parsnips. Chop off the bottom and top from leek, cut lengthwise and wash. Peel the onions and cut into cubes. Roast the cashews in a pan without fat until golden brown. Switch on the deep fryer at 180 °C (if you don’t have a fryer, use a pot).
The Wan Tan
For the dough, mix plain flour, egg, salt and a little water and make a dough. Roll out flat using a pasta machine and cut out 8cm x 8cm rectangles.
For the filling, puree the cooked beetroot, roasted cashew nuts, Ras el Hanout spice, salt, palm sugar, vinegar and some oil in a blender until smooth. Make sure the mixture is not too soft, however, so you are able to form little balls.
Place some beetroot mixture in the middle of each dough rectangle, form pockets and close. Deep fry and place them on a kitchen paper.
Put the Oldenburger Butter in a large saucepan on medium heat. Then, add the potatoes, parsnip, onions, leek, celery root, and cook gently so the vegetables do not turn brown. Pour the stock into the saucepan and bring to the boil over a medium heat. Then, turn the heat down low and simmer for 15-20 minutes. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth. Pour in the Oldenburger Cooking Cream, bring just back to the boil, then turn off the heat.
The Final Touch
Garnish the soup with some leek or leek ash (see the chef-to-chef tip below) and serve with the fried wan tans beside.