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Roasted Root Vegetable Bisque
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Prep Time:
50 minutes
Total Time:
2 hours
Cozy up with a flavorful root vegetable bisque, combining roasted veggies, tomato paste, and curry spices for a comforting dish. Perfect as a starter or a light meal, garnish with croutons and fresh parsley for an elegant touch.
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
  • 1/4 cup olive oil
  • 10 cups chicken broth
  • 1/4 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
  • Croutons, if desired
  • Chopped fresh parsley, if desired
Instructions:
  • Preheat oven to 450°F. Mix parsnips, turnips, celery root, squash, and oil in a large bowl until well coated. Arrange the vegetables in a single layer in a large roasting pan.
  • Roast until the vegetables are tender and golden brown, about 1 hour to 1 hour 10 minutes. Allow to cool slightly. In a food processor or blender, blend half of the roasted vegetables with 3 cups of broth until smooth. Transfer to a 4- to 5-quart Dutch oven. Repeat with the remaining vegetables and 3 more cups of broth.
  • In a 10-inch skillet, melt butter over medium-high heat. Saute onions and garlic for 7 minutes until fragrant. Lower heat to medium, add flour, and cook for 3 minutes until golden brown. Mix in tomato paste and Cajun seasoning, and cook for an additional 3 minutes. Using a food processor or blender, blend onion mixture and 4 cups of broth until smooth. Pour into a Dutch oven with the vegetable mixture. Stir in whipping cream and salt. Bring to a boil, then simmer on medium-low heat for 15 minutes, stirring occasionally. Serve with garnishes of croutons and parsley.

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