Roasted Winter Root Soup

Ingredients:
1 med Yellow Onion, diced
4 cloves Garlic, minced
1 Carrot, skinned, chopped
1 Parsnip, skinned, chopped
1 Turnip, skinned, chopped
1 Sweet Potato, skinned, chopped
2 Potatoes, chopped
2 Kielbasa Sausages, sliced in 1 cm thick rounds
6 cups Vegetable Stock/Broth
2 tsp Salt
2 tsp Black Pepper
2 Tbsp Herbes de Provence
2 Tbsp Dill
2 Bay Leaves
2 tsp Paprika
1 tsp Cumin
2 Tbsp Olive Oil

Directions:

  • Preheat the Oven to 400°F.
  • Add all Root Vegetables and Kielbasa to a Dutch Oven, coat with the Olive Oil, Salt, and Pepper.
  • Roast for 10 minutes, stir, and then another 10 minutes.
  • Remove and scrap into a large Soup Pot.
  • Add the Vegetable Stock and heat on high heat until it boils.
  • Add the remaining Herbs and Spices, reduce heat to low heat. Simmer for 20 minutes, or until vegetables are fork tender.

Makes 4 Servings.

NOTES: This is a family recipe from my Slovakian side of the family, originating from Medzev, Slovakia (formerly Metzenseifen).

When chopping the vegetables, think of bite-size/spoon size pieces. You can substitute Mushroom Broth or Chicken Stock for the Vegetable Stock. You can also utilize any other cooked Sausage instead of Kielbasa if you like.

This simple, healthy dish will keep you warm on a blustery winter night.

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Zombie Dip

Ingredients:Nut Alergy WarningVegetarian
Guacamole
5 Parsnips, skinned
5 sliced Almonds
1 Tbsp Cream Cheese

Blue Tortilla Chips

Directions:

  • The Parsnips are going to be fingers. You should make sure that they are skinned. One should be fatter than the others to be the thumb
  • Pick the “nail” side of the Parsnips. Use a parring knife to slice flat pieces off where the nails will be attached.
  • Using a spoon, dab a little bit of Cream Cheese where the nails will go to act as glue.
  • Place the sliced Almond against the Cream Cheese to act as the nail.
  • Place the Guacamole into a serving bowl.
  • In the middle, place the Fingers bottom side down into the bowl forming a hand coming out of the Guacamole.

NOTES: You can use whatever Dip you prefer, however make sure it is thick and can hold up the Carrots. You can accompany your dip with whatever is suitable for the dip. With Guacamole, I suggest blue tortilla chips.

I wish I could say this was an original idea, but really I’ve seen several versions of this, and decided to make my own.

If you cannot find Parsnips, you can use Carrots. I chose Parsnips because of their pale look.

Lancashire Hotpot

Ingredients:
1 1/2 lb Lamb meat, remove bones, fat, and cubed
2 Onions, cut in rings
1 Parsnip, cleaned and chopped
1 Carrot, cleaned and chopped
3 cloves Garlic, minced
4-6 Potatoes, sliced (1/2″)
2 cups Beef Stock
1 Tbsp Thyme
1/2 Tbsp Rosemary
1/2 Tbsp Sage, minced
1 Tbsp Parsley
1 tsp Salt
1 tsp Pepper
4 Tbsp Butter, room temp
2 Tbsp Olive Oil

Directions:

  • Preheat the Oven to 300°F.
  • Season the Lamb, and brown in a Dutch Oven with half the Olive Oil.
  • Remove and set to the side.
  • Brown the Onions in the Dutch Oven with the remaining Olive Oil and Garlic, and set to the side.
  • In the base of the Dutch Oven or a Casserole Dish, place the Lamb and sprinkle with Herbs.
  • Layer with the Parsnips and Carrots.
  • Next layer with the Onions and Garlic.
  • Pour the Stock over the Mixture. The stock should come to the top. If you reach the top, stop. If you run out of liquid add more Stock or water.
  • Cover with the Potatoes as a top layer.
  • Divide the Butter around the Potatoes.
  • Bake for about 2 hours.

NOTES: To add browning to the potatoes, turn heat up to 400°F for the last 10 minutes.

This dish comes from Lancashire, as the name suggests, and dates from the industrial revolution, although similar baked stews probably predated it. It is always made with Lamb, originally tougher pieces or mutton, but beef could also be used. It is called “hotpot” because it is essentially made in one pot. This is a simple dish that can be used for a large group of people with little effort.

Variations:
Shepherd’s Pie/Cottage Pie