• 2 leeks, chopped
• 1 onion, chopped
• 2 tablespoons unsalted butter
• 1 cup thinly sliced potatoes
• 2 1/2 cups chicken stock
• salt and pepper
• 1 cup heavy cream

Directions

Over medium-low heat, saute the leeks and the onion in the butter until soft and translucent. Do not let them brown. Add potatoes and stock to the saucepan. Add salt and pepper. Bring to a simmer, very gently for 30 minutes. Puree in a blender until very smooth. Cool. Stir in the cream before serving.

Ingredients

• A mix of root vegetables such as beets, carrots, parsnips, turnips, leeks, onions, and sweet potatoes, cut into 1 inch chunks
• 3 or 4 cloves garlic, peeled
• 1/4 cup olive oil or butter
• salt and black pepper
• a few sprigs rosemary, thyme, or marjoram

Directions

Preheat the oven to 400. Toss the vegetables in the oil and place in a baking dish. Make sure all the vegetables fit in a single layer. Sprinkle salt, pepper and herbs over vegetables. Bake until vegetables are tender, 30-45 minutes. Turn the vegetables few times during cooking.

]]> http://www.enoriverfarmersmarket.com/2009/11/recipe-roasted-root-vegetables/feed/ 0