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Rate this recipe 4.5/5 (28 Votes)
Roasted Root Vegetable Bisque 1 Picture
Details

Servings 1
Cooking time 120

  • 6 parsnips (1 lb), peeled, chopped
  • 4 small turnips (1 lb), peeled, chopped
  • 1 large (1 lb) celery root (celeriac), peeled, chopped
  • 1 large (2 lb) butternut squash, peeled, seeded and chopped
  • 1/4 cup olive oil
  • 10 cups chicken broth
  • 1/4 cup butter
  • 2 large onions, chopped (2 cups)
  • 4 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 2 teaspoons Cajun seasoning
  • 1 cup whipping cream
  • 1/2 teaspoon salt
  • Croutons, if desired
  • Chopped fresh parsley, if desired

See this recipe

1 Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated

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