Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
- Servings: 2
- 2 parsnips, peeled and roughly chopped
- 1/2 medium celeriac, peeled and roughly chopped
- 3 carrots, peeled and roughly chopped
- 1/4 medium swede, peeled and roughly chopped
- 2 medium potatoes, peeled and roughly chopped
- 1 tablespoon virgin olive oil
- 2 stalks celery, sliced
- 1 medium onion, roughly chopped
- 1 slice butter
- 900 ml vegetable stock (marigold vegetable bouillon)
- sea salt
- coarse-ground black pepper
- 1 pinch dried rosemary or 1 sprig fresh rosemary
- 1 pinch dried sage
- 2 bay leaves
Recipe
- heat the oven to gas mark 7/220ºc/425ºf.
- place the parsnip, celeriac, swede and half the chopped carrot on a roasting tray and mix it with the olive oil.
- roast for about 15-20 minutes until brown.
- in a large saucepan, gently fry the onion, celery and the rest of the carrots in the butter until soft (around 10 minutes).
- add the vegetable stock, potato, bay leaves, sage and rosemary and simmer for 20 minutes until the potatoes are soft.
- remove the bay leaves and blend until smooth.
- stir in the roasted root vegetables and season with the salt and pepper.
- serve and enjoy.
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