Serves Approximately 6 People
3 Cups Young Vegetables (onions, carrots, turnips, leeks, potatoes)
¾ + ½ Cup Vegetable Stock
2 Tbs. Butter
½ tsp. Salt
Fresh Ground Pepper
METHOD:
Preheat oven to 375 degrees.
Melt butter in heavy casserole or roasting pan over medium-high heat. Toss vegetables in hot butter and then add in ¾ cup stock. Add in salt and pepper.
Place in the oven for approximately 45 minutes or until vegetables are soft and the liquid has almost evaporated. Remove pan from oven.
Place vegetables in bowl of food processor. Add in more vegetable stock as needed. Puree mixture until smooth. Season to taste with additional salt and fresh ground pepper.
Suggestion:
Use any combination of vegetables such as potatoes, carrots, turnips, rutabagas or parsnips.
