Root Vegetable Recipes
Most of our favorite summer vegetables are now out of season. We miss them, especially my favorite – the tomato. But we must think “winter” now and that means root vegetables…potatoes, carrots, onions, turnips, parsnips, fennel, leeks.
These vegetables can be combined to make a wonderful winter soup, either vegetarian, using vegetable broth, or a heartier version with chicken stock and the later addition of sliced kielbasa. Make it your way and serve with a crusty baguette or a multi-grain bread.
Root Vegetable Soup
If you are missing some of these vegetables, just substitute with more of the others. This is not a recipe that requires precision. As Gary always says, “recipes are mere suggestions”. Enjoy!
All root vegetables should be diced into 1/2 inch cubes.
5 Tablespoons extra-virgin olive oil
2 medium, yellow onions, peeled
3 small Yukon Gold potatoes, peeled
3 carrots, scraped and trimmed
1 turnip, trimmed
2 parsnips, trimmed
1 fennel bulb, trimmed
2 leeks, trimmed, white part only
3 teaspoons salt
1 32 ounce box organic chicken broth or vegetable broth
5 garlic cloves, skins removed, crushed
1 pound smoked sausage or kielbasa, sliced (optional)
After all root vegetables are diced, heat 3 tablespoons olive oil in large stock pot on medium heat.
Sauté onion in oil until softened for a few minutes.
Add potatoes and continue cooking for 3 minutes.
Add remaining olive oil.
Add remaining vegetables except garlic and sauté for a few minutes until all are softened and coated with oil.
Add crushed garlic and cook for 1 minute.
Add salt and broth.
Simmer for 30 to 45 minutes, until favors are blended and vegetables are tender.
Add sliced kielbasa if desired.
Serve with crusty bread.