Roasted Winter Root Veggies & Apples w/ Rosemary & Thyme

This is one of my favorite veggie combos to roast when the weather turns colder.   It’s super easy to make a big batch ahead of time and reheat as needed. 

Enjoy!

Equipment: Cutting Board, Sharp Knife, Peeler, Large Mixing Bowl, 2 Large Casserole Dishes or 2 Large Baking Sheet Pans

Note: Please use organic vegetables and apples when you can.  I would highly recommend at least using organic apples and potatoes if you cannot find all organic produce.  These are on the “dirty dozen” list of having the highest amounts of toxic pesticide residue. 

·      3 parsnips, peeled

·      3 carrots, peeled

·      3 red potatoes

·      1 large sweet potato, peeled

·      1 large golden beet, peeled

·      3 sweet apples, peeled (I use Fuji apples)

·      1 sprig fresh rosemary, leaves removed from stem

·      5 sprigs fresh thyme, leaves removed from stem

·      4-5 fresh individual garlic cloves, peeled

·      3 tablespoons pasture butter, ghee or fat of choice (See Resources)

·      1 teaspoon Celtic sea salt (See Resources)

1.    Preheat the oven to 400 degrees F.

2.   Wash all produce.  Prep produce, peel all of the produce that needs to be peeled (see above).  Cut parsnips, carrots, potatoes, sweet potato, beet and apples into 1 to 1 ¼ inch cubes … this can be a rustic chop, don’t worry about everything looking the same.  Don’t cut pieces too small as they will shrink some while roasting.  Add chopped produce into large mixing bowl.  

3.   Remove fresh herbs from stems and chop finely.  Again, a rustic chop is fine.  Add to chopped produce/mixing bowl. 

4.   Remove skin from garlic cloves.  Add to chopped produce/mixing bowl.

5.    Add salt and melted fat of choice to the chopped produce/mixing bowl.  Combine with clean hands or large spoon, toss well to coat.

6.   Add all chopped produce in a single layer to 2 large casserole dishes or 2 large baking sheet pans. 

7.   Bake for 25 minutes, stir with a metal or wooden spoon/spatula.  Bake for another 25-35 minutes, or until vegetables are tender and have some golden brown edges.

8.   Season to taste and serve hot. 

Yield: Makes about 10-12 servings.    

This recipe is part of Pennywise Platter Thursday @ The Nourishing Gourmet and Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free. 

Carrot Parsnip Soup w/ Parsnip Chips

I have always loved the flavor of parsnips, even as a young child.  I remember a baked chicken dish that my mom would make.  It had julienned parsnips and carrots in it and the parsnips were always my favorite part, funny how some childhood memories stand out.

The flavor combination of carrots and parsnips is wonderful.  The carrots make this soup creamy and sweet and the parsnips add a slightly spicy, rich flavor.  

   

Carrot Parsnip Soup w/ Parsnip Chips

This is one of my favorite soups to serve as a starter course for Thanksgiving dinner.  My favorite way to eat it is topped with a dollop of organic cultured sour cream.

Equipment: Cutting Board, Peeler, Sharp Knife, Large Stockpot w/ Lid, Medium Saucepan/Skillet, Soup Ladle, Blender, Large Bowl

• 10 carrots, peeled, cut into 1/2 inch pieces
• 3 parsnips, peeled, cut into 1/2 inch pieces
• 6-8 sprigs fresh thyme
• 1/2 teaspoon organic kelp granules - optional (I use Maine Coast)
• 1 garlic clove, finely minced or grated - optional
• 4-5 cups bone broth or homemade stock
• 1 teaspoon Celtic sea salt (See Resources)

• 1 small parsnip, peeled, sliced very thin
• 1-2 tablespoon pasture butter, ghee or coconut oil (See Resources)

1. Wash and prep carrots and parsnips.  Peel and cut carrots and parsnips into 1/2 inch pieces, reserving 1 small parsnip.  Prep small parsnip by slicing as thin as you can, these will become the parsnip chips.    

The tiny slices are for the Parsnip Chips

2. Add carrots, parsnips, fresh thyme sprigs and garlic to stockpot. 

3. Add broth to stockpot (just enough broth to cover the carrots and parsnips).  Cover, bring to a boil, reduce heat and simmer for 25-30 minutes or until carrots and parsnips are fork tender. 

4. While soup cooks, melt fat of choice in medium saucepan/skillet over medium heat.  Add thinly sliced parsnip pieces and cook/"fry" until they turn golden brown on one side, then flip and cook the other side until they are crisp and golden brown.  These can cook very fast, so watch them carefully so they don't burn.  Remove from pan onto a plate and set aside.   

5. Remove stockpot from stovetop.  Remove and discard thyme stems.  Most of the thyme leaves will have fallen off the stems, if some still remain, use your fingers to pull them off and put them back into the soup.  

6. In a blender, add small portions of the soup, filling only halfway full.  Cover with lid and puree until smooth.  Pour into a large bowl.  Repeat until all soup is pureed.  Pour soup back into stockpot.  

7. Serve hot and garnish with Parsnip Chips or refrigerate for later.  

Carrot Parsnip Soup w/ Parsnip Chips, Thyme & Sour Cream

Yield: Makes about 6 cups.

Note: Recipe can easily be doubled.  This soup can also be made a day in advance.


Storage: Store leftovers in the refrigerator for up to 3 days or freeze for later use.  

Optional Toppings: This soup is delicious topped with organic cultured sour cream and Parsnip Chips.

This post is part of Sunday Night Soup Night! @ Easy Natural Food and Simple Lives Thursday @ GNOWFGLINS.