It's cold here. I love roasted root vegetables. Roasted Turnip & Parsnip Soup with Toasted Walnuts 2 turnips, unpeeled and diced 2 parsnips, unpeeled and diced 1 medium white onion, diced 3 tbsp extra virgin olive oil, divided 1 tsp coarse sea salt 1 tsp freshly ground black pepper 1 garlic clove, minced 2 sprigs fresh thyme 1 tbsp fresh parsley, minced 2 1/2 cups water 2 cups organic vegetable broth 1/4-1/2 tsp dried red pepper flakes sea salt black pepper 3 tbsp walnut halves, toasted and chopped extra virgin olive oil for drizzling 2 tbsp fresh chives, snipped
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Add turnips, parsnips and onion to sheet. Drizzle 2 tbsp olive oil over top. Using your hands, roll vegetables in the oil until covered. Sprinkle 1 tsp (each) salt and pepper over vegetables and place in preheated oven. Roast for 30 minutes. Stir and roast an additional 10-15 minutes or until vegetables are very soft and deeply caramelized. (Do not allow them to burn). Remove from oven.
Heat large stockpot over medium high heat. Add 1 tbsp olive oil and the garlic. Saute for 30 seconds. Pour in roasted vegetables scraping in browned bits and olive oil from pan. Add thyme, parsley, water and broth. Raise heat and bring to a boil. Reduce heat and simmer, covered, for 35 minutes.
Remove from heat. Discard thyme and, using an immersion blender*, puree until smooth. If soup is too thick, thin with water. Stir in 1/4 tsp red pepper flakes. Taste and adjust seasonings if needed. Add additional 1/4 tsp red pepper flakes if you like it a bit spicier.
_______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
