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This is awesome with some crusty bread on a cold winters night...roasting the roots first gives them excellent flavor.
Roasted Root Soup
1 small butternut squash, peeled, seeded and cubed
2 carrots, cut into thick rounds
1 parsnip, cubed
1 rutabaga, cubed
1 leek, thickly sliced
1 onion, cut into quarters
2 Tbsp olive oil
1 tsp thyme
1 tsp rosemary
½ tsp sage
1 tsp garlic powder
½ tsp black pepper
5 cups vegetable or chicken stock
1 Bay leaf
Salt, to taste
Sour cream, garnish
Chopped chives, garnish
Preheat the oven to 400 degrees F.
Prepare the vegetables as above and put them on a roasting sheet. Drizzle lightly with olive oil, and sprinkle with spices. Toss with hands to coat well.
Roast for 40 minutes until tender. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock.
Bring to the boil, reduce the heat, add bay leaf and simmer for 20 minutes. Remove Bay leaf. Pour the soup into a blender and process to desired consistency.
Return to the saucepan and heat through. Add salt to taste.
Serve hot, garnished with sour cream and chives, if desired.
Serves about 6.
I saw that recipe that msina asked for peanut butter balls dipped in chocolate and while shopping yesterday, I bought all the ingredients on impulse....I remembered it all (even the tooth picks to use for dipping them in the sinfully rich chocolate....now I am debating with myself about making them.....I am a chubby man with a white beard who looks a bit like santa already....I don't need the temptation.....and my DP who is as fit as a fiddle from all the tennis he plays...would probably eat no more than one or two. But maybe.....if I make them right before a Christmas social at church....I could bring them for the dessert table.....and enjoy a couple and give the rest away! OR I could just donate the chocolate chips and the peanut butter and the crisco "fat in the can"
and the confectionaly sugar to the food pantry. (I can use the butter.) whoops I forgot graham cracker crumbs.....
This is awesome with some crusty bread on a cold winters night...roasting the roots first gives them excellent flavor.
Roasted Root Soup
1 small butternut squash, peeled, seeded and cubed
2 carrots, cut into thick rounds...
Thank you for this wonderful recipie. I have found the best way to attract friends is to serve them a hearty soup or stew with hot bread on a cold winter's day
My goodness, two wonderful foods I never thought of connected together. A bagga in a hot pie - yum! Can you describe further? ... please?
Thanks, sorry for the late reply
qw
Straight from the Upper Peninsula of Michigan where the Pastie is king.
UP Pasties
The Pastry:
* 3 cup flour
* 1 1/2 sticks of butter, cold and cut into bits
* 1 1/2 teaspoons of salt
* 6 tablespoons of cold water
In a large bowl, combine the flour, butter, and salt. Blend ingredients well, and add water one teaspoon at a time, to form a dough. Toss mixture until it forms a ball. Kneed the dough lightly against a smooth surface using the heel of one hand to distribute the fat evenly. Form into a ball, dust with flour, wrap in wax paper, and chill for a half an hour or so.
The Filling:
* 1 pound of round steak, coarsely ground
* 1 pound of boneless pork loin, coarsely ground
* 5 carrots, chopped
* 2 large onions, chopped
* 2 potatoes, peeled and chopped
* 1/2 cup rutabaga, chopped. Or turnips, if you prefer
* 2 teaspoons of salt
* 1/2 teaspoon of black pepper
Combine all of the ingredients in a large bowl. Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them, and crimp them decoratively with a fork. Transfer the pasty to a lightly buttered baking sheet, and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated oven for a half an hour at 350 degrees F. Put a teaspoon of butter through a slit in each pasty and continue baking for another half an hour. Remove from the oven, cover with a damp, clean towel. Cool for 15 minutes before serving. Makes 6 pasties.
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Bydand or others? a Bagga Pastie
