While getting our usual veggies at the supermarket last week, I started eyeballing some things I had never tried before. Curious, I decided to grab a turnip and a rutabaga, just one of each. Also grabbed a few brussel sprouts, potatoes and a parsnip.
Jump to now. Soup sounded like the best way to venture forth with these "new" veggies. But ROASTED veggie soup sounded even better. So, I chopped up a: potato, onion, parsnip, rutabaga and a turnip, along with a couple of the non-root brussel sprouts. Popped 'em into a 350-degree oven for 45 min and voila--roasted roots. Chopped up into bite-size pieces, they were plopped into a big pot of broth made with carmelized onions and some chopped celery, along with a sizeable chunk of frozen "bouillon." (Here's the recipe for the bouillon) I added salt, pepper, dried chives and about a tablespoon of nutritional yeast.
The verdict? YUM.
No comments:
Post a Comment