ONE OF THE THINGS I LOVE ABOUT A CSA is that it requires you to use vegetables that you might not be inclined to otherwise. If you continue your share in the dead of winter, like I do, the not-so-inclined vegetables are plentiful. This week’s share, among the very useful, never-have-enough onions, carrots and apples included a nice big bag of turnips and rutabagas (I honestly think rutabaga should consider a name change).
This earthy, spicy, winter soup recipe turned out to be a tasty alternative to watching the rutabagas and turnips shrivel up in my vegetable drawer. It’s an unusual flavor that I attribute to the rutabagas but so good that my son Ellis had seconds. It stands on it’s own but a garnish of sour cream or crème fraiche works well, too.
I used all of the rutabagas and turnips and added a bit of onion, carrot and apple to round it out. Garam masala, one of my go-to spices for fall squash soup makes a flashy and welcomed appearance on a cold, dull winter day.
WINTER ROOT SOUP
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon garam masala
1/2 teaspoon cinnamon
1 large carrot, peeled and chopped
1 large onion, peeled and chopped
2 1/2 pounds mix of rutabagas, turnips (even parsnips), peeled and chopped
1 apple, peeled and chopped
1 quart chicken stock (vegetable stock if preferred)
Sea salt and ground black pepper to taste
In 5 quart pot, over medium low heat, add oil and butter to melt. Add spices and stir for 1 minute to become aromatic. Add carrot and onion, sauté for 5 minutes until onion softens. Mix in the rest of vegetables and apple. Cook, stirring occasionally for 5 minutes. Add stock. Simmer over medium heat until vegetables are soft. Let cool slight before pureeing all in blender. Will need to puree in 2 or 3 batches. Taste and season with salt and pepper.