Roasted veg.
There has been some serious roasting of vegetables happening over here. I just made a sweet potato and parsnip soup, loosely based on this recipe. I’m rewriting the recipe here as I made it.
2 parsnips
1 very large japanese sweet potato
olive oil
3 tablespoons butter
1 med yellow onion, diced
3 cloves of garlic, minced
dash of tumeric
dash of cinnamon
dash of cayenne
4 cups chicken stock (or veg)
Peel and cut the parsnips and potato into medium (1-inch) cubes. Drizzle with olive oil and salt on a roasting pan. Roast for 40 minutes, stirring once or twice throughout.
In a stock pot, melt the butter. Sauté the onion and then the garlic. Add in the roasted veg and spices, and give a quick stir. Add in the stock and simmer on low for 30 minutes. Let cool slightly.
Blend until smooth – add water (or additional stock) if it’s too thick and you need more liquid, and salt and pepper to taste.
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If you’re looking for a healthy way to eat roasted veggies, I highly recommend this Smitten Kitchen recipe, namely for the miso dressing. You can roast any of your favorite veg (I did it with broccoli, parsnip and japanese sweet potato) and it was delicious. I also did not have tahini, so I used almond butter, which worked just fine. I made it again with tahini, and it hardly made a difference.
Miso Sweet Potato and Broccoli Bowl by Smitten Kitchen
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Lastly, brussels sprouts. You tease me at the holidays, and then I can’t stop thinking about you. Also from Smitten Kitchen this easy stove top recipe calls for pancetta, but I used bacon. A giant bowl of this and it gives me the strength to believe that I can make it through this winter.
