roasted carrot, parsnip and potato soup

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
1 1/2 pounds carrots - peeled and cut in 3/4-inch pieces
1/2 pound parsnips - peeled, quartered, cored and cut in 3/4-inch pieces
1 medium or large red onion - cut in large dice
1 medium Yukon gold potato - quarterey
2 garlic cloves, in the skin
2 tablespoon olive oil
salt
pepper
6 cups chicken stock
chopped fresh herbs - parsley, thyme, tarragon or chives - garnish
creme fraiche or yogurt - garnish

steps:
1.  preheat oven to 425 degrees.  line a sheet pan or a baking dish with parchment or foil.  toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste.  spread in baking dish or on sheet pan in an even layer and place in oven.  set time for 20 minutes.

2.  after 20 minutes, stir vegetables and turn heat down to 400 degrees.  roast for another 20 - 30 minutes, or until very tender and caramelized on the edges, stirring every 10 minutes.  remove from the heat.  you should have about 4 cups roasted vegetables.

3.  hold garlic cloves with a towel so that you don't burn your fingers.  squeeze out the pulp into a blender.  add half the vegetables and 2 cups of the stock.  blend until smooth and transfer to a soup pot.  repeat with the second half of the roasted vegetables.  transfer to the pot and whisk in remaining broth.  season to taste with salt and pepper and heat through.  serve each bowl with a sprinkle of chopped fresh herbs and a swirl of creme fraiche.

- new york times, march 2014

turkey kale soup

prep time:  tbd
cook time:  4 hours
servings:  tbd

ingredients:
1 yellow onion - quartered
10 cloves garlic - minced
2 leeks
asparagus tips
1 parsnip
a handful of thyme
2 sprig rosemary
2 vegan bullion cubes
12 cups water
bunch parsley - minced
2 pounds boneless, skinless turkey breast
1 tablespoon soy sauce
1 - 2 pounds kale

steps:
1.  preheat oven to 370 degrees.  rub the turkey with half the garlic, half the rosemary, half the thyme, soy sauce and half the parsley. 

2.  in a soup pot add remaining ingredients except for the kale.  saute on medium heat about 10 minutes to the vegetables start to brown.  cover with water and add bullion.  simmer about 3 hours so the vegetables are cooked.  strain broth and set aside.

3.  meanwhile, place turkey with seasoning in a covered roasting pan into oven.  roast about 1 1/2 hours or until cooked.  take out of the oven, uncover and let cool about an hour.  shred the turkey and add it to the strained broth.  take the stems out of the kale.  chop and add to the broth.  cook another hour.  serve garnished with fresh parsley and a splash of soy sauce to taste.

- goop, may 2010

roasted parsnips

prep time:  tbd
cook time:  45 minutes
servings:  tbd

ingredients:
5 pounds parsnips - scrubbed, dried and quartered into long wedges
3 - 4 tablespoons olive oil
1 - 2 tablespoons salt
pepper

steps:
1.  preheat oven to 375 degrees.  in a baking pan or sheet, toss the wedges with enough olive oil to coat.  salt and pepper to tastes.

2.  roast for 45 minutes until tender and golden brown.

- goop, january 2011

warm winter vegetable salad

prep time:  tbd
cook time:  45 minutes
servings:  tbd

ingredients:
1 red onion
1 butternut squash - sliced in half or in sections for easy roasting and peeling after cooking
1 carrot - cut into pieces
1 parsnip cut into pieces
1 large beet - cut into pieces
enough olive oil to coat
salt
1 teaspoon apple cider vinegar
juice of 1 lemon
1 teaspoon mustard powder
1 handful parsley leaves

steps:
1.  preheat oven to 425 degrees and toss the vegetables with the oil and salt to taste.  roast until tender, about 45 minutes.

2.  whisk the vinegar, lemon juice and mustard in a large bowl with extra olive oil and season with salt and pepper to taste.  toss with vegetables and serve warm.

- goop, january 2011