Roasted Root Vegetable Bisque

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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

  • ¼

    cup olive oil

  • 10

    cups chicken broth

  • ¼

    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

  • ½

    teaspoon salt

  • Croutons, if desired

  • Chopped fresh parsley, if desired

Directions

1 Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer. 2 Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside. 3 In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.


Nutrition

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