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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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This recipe goes with Roasted Butternut Soup with Goat Cheese Toasts Ingredients:
1 whole garlic head |
2 cups (1-inch) slices onion |
1 1/2 cups (1-inch) slices carrot |
1 cup (1-inch) slices celery |
1/2 teaspoon black pepper |
2 medium turnips, peeled and each cut into 3 wedges |
2 tablespoons extra-virgin olive oil |
2 cups (1-inch) slices leek |
8 ounces whole cremini mushrooms |
1/2 cup dry white wine |
10 cup water |
4 fresh parsley sprigs |
4 fresh thyme sprigs |
1 bay leaf |
Directions:
1. Preheat oven to 450°.
2. Cut off pointed end of garlic just to expose cloves. Place garlic and next 5 ingredients (through turnips) on a large jelly-roll pan. Drizzle with oil; toss well. Bake at 450° for 10 minutes. Add leek and mushrooms. Bake an additional 35 minutes or until browned and tender, stirring occasionally. Spoon vegetables into a Dutch oven. Pour wine into jelly-roll pan, scraping to loosen browned bits. Add wine mixture, 10 cups water, and remaining ingredients to vegetable mixture; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally. Strain through a fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.
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