Hearty Rutabaga Turnip And Carrot Soup Recipe Epicuriouscom

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BAKED CARROTS, TURNIPS & RUTABAGAS



Baked Carrots, Turnips & Rutabagas image

Make and share this Baked Carrots, Turnips & Rutabagas recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 7

2 large carrots, cut in large bite-sized pieces
1 medium turnip, cut in large bite-sized pieces
1 medium rutabaga, cut in large bite-sized pieces
1/4 cup dry sherry or 1/4 cup vegetable broth
1 tablespoon apple juice concentrate or 1 tablespoon applesauce
1 tablespoon maple syrup or 1 tablespoon brown sugar
1 teaspoon grated fresh lemon rind

Steps:

  • Preheat oven to 350 degrees.
  • Arrange carrots, turnip, and rutabaga in 2-quart casserole dish.
  • In small bowl, combine remaining ingredients.
  • Drizzle over vegetables.
  • Cover vegetables with aluminum foil; bake 40 to 50 minutes.
  • Serve over brown rice.

Nutrition Facts : Calories 187.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.3, Carbohydrate 39.7, Fiber 8.1, Sugar 28.9, Protein 3.6

HEARTY RUTABAGA, CARROT, PARSNIP AND SAUSAGE SOUP



Hearty Rutabaga, Carrot, Parsnip and Sausage Soup image

Categories     Soup/Stew     Milk/Cream     High Fiber     Sausage     Carrot     Parsnip     Fall     Winter     Healthy     Rutabaga     Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 11

2 tablespoons olive oil
6 ounces smoked turkey sausage, cut into 1/2-inch dice
1 large onion, chopped
3 small parsnips, peeled, diced
1 medium rutabaga, peeled, diced
1 large carrot, peeled, diced
1 14 1/2-ounce can beef broth
1 14 1/2-ounce can chicken broth
1/4 cup half and half
1/2 teaspoon dried thyme, crumbled
Salt and pepper

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add sausage and saut&until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
  • Pur&e soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.

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