WINTER ROOT VEGETABLE SOUP

 In

WINTER ROOT VEGETABLE SOUP

Yields1 Serving
 1½ T olive oil
  8 garlic cloves, chopped
  1 C celery root, peeled and finely diced
  1 C parsnips, peeled and finely diced
  1 C rutabaga, peeled and finely diced
  1 small beet, peeled and finely diced
  ½ cup red wine
  3 C vegetable stock
  1 C water
  1 t each: dried sage, thyme, oregano
  1 T fresh parsley, chopped
1

In a large saucepan, heat the olive oil until lightly smoking and add the garlic,onions, carrots, celery root, parsnips, rutabaga, beet, and turnip. Cook the vegetables over high heat, until they are slightly golden, about 4 minutes,stirring occasionally.

2

Deglaze the pan with the red wine and reduce the liquid by half. Add the stock, bring to a simmer, and cover the pan. Cook at a simmer, covered, for about 8 minutes, or until all the vegetables are tender;add more stock as necessary to keep the vegetables covered. Add the sage, thyme, oregano, and parsley. Serves 6.

Ingredients

 1½ T olive oil
  8 garlic cloves, chopped
  1 C celery root, peeled and finely diced
  1 C parsnips, peeled and finely diced
  1 C rutabaga, peeled and finely diced
  1 small beet, peeled and finely diced
  ½ cup red wine
  3 C vegetable stock
  1 C water
  1 t each: dried sage, thyme, oregano
  1 T fresh parsley, chopped

Directions

1

In a large saucepan, heat the olive oil until lightly smoking and add the garlic,onions, carrots, celery root, parsnips, rutabaga, beet, and turnip. Cook the vegetables over high heat, until they are slightly golden, about 4 minutes,stirring occasionally.

2

Deglaze the pan with the red wine and reduce the liquid by half. Add the stock, bring to a simmer, and cover the pan. Cook at a simmer, covered, for about 8 minutes, or until all the vegetables are tender;add more stock as necessary to keep the vegetables covered. Add the sage, thyme, oregano, and parsley. Serves 6.

Notes

WINTER ROOT VEGETABLE SOUP