3 medium to large parsnips
5-6 medium sunchokes
1 leek
1-2 cloves of garlic; depending on preference
2 tablespoon of extra virgin olive oil
3 cups of water
1 vegetable bouillon cube (or no water and 3 cups of vegetable broth)
salt and pepper to taste
1/2 tsp dried rosemary
1 tsp dried thyme
Preheat oven to 400 degrees. Coat parsnips in 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes. Heat the second tablespoon of olive oil in a saucepan on medium heat. Add the leeks and sauté for a few minutes, or until tender. Add garlic and cook for a few more minutes. Then, add vegetable broth, parsnips and sunchokes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until all vegetables are tender. Season with rosemary and thyme, then carefully puree to desired consistency using either a regular or immersion blender. If you desire, you may pour back into saucepan and simmer for a few more minutes to serve hot.
The seasonal offerings in every Lovebrook veg bag are delightful. I can taste the happiness in every vegetable, having been sown and grown in a completely natural and wholesome way.
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