This is one I've been thinking about for a while. I tried last Sunday and just as I was going to throw the baking sheet of veggies into roast - I broke a glass ramekin all over it. Needless to say I threw it in the garbage and quit cooking for the day. Sadly this is not an uncommon occurrence. Anyway - I was successful yesterday.
Roughly chop and throw onto a cookie sheet: 2 peeled parsnips, 1 peeled carrot, 1 onion, 1 red bell pepper, and about 4 inches of a butternut squash neck. Add 1 bulb of garlic separated into cloves. Toss with 1 T olive oil, a bunch of freshly chopped rosemary, a bunch of freshly chopped thyme, salt and pepper. Bake at 350 for an hour, stirring every 15 minutes. Until browned and soft.
Meanwhile, melt 1 T butter in your preferred soup pot. Add one chopped up leek and cook on low while the other veggies roast.
Dump the roasted veggies into the soup pot, add 6 cups of water and bring to a simmer. Throw in a stalk of sage, two of thyme, one of rosemary and three of marjoram along with two dried bay leaves. Cook until the squash is falling apart and the carrots are tender - about 40 minutes. Taste occasionally for salt. Remove the stalks of herbs and bay leaves. Blend and serve.
This made enough for dinner (with bread and beer) and three lunches (without beer).
1 comment:
This looks absolutely gorgeous. Wonderful photos (is there anything more impressive than a tray full of colorful root vegetables?) and good instructions. We will definitely be giving this one a try. Thank you!
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