from Roots are Many Things
For this recipe, feel free to add or subtract from the root vegetable ingredients based on your taste and what you have on hand.
Yield: 6-8 Servings
4 medium carrots, peeled and roughly chopped
4 small to medium golden beets, washed, unpeeled, cut in half
1 celeriac root, peeled and roughly chopped
1 medium yellow or red potato, roughly chopped
1 large apple, Granny Smith, Fuji, or Gala, peeled and quartered
1 large fennel bulb, trimmed of fronds and any brown spots, cut in thirds
2 large shallots, peeled and left whole
3 large garlic cloves in their peels
1 medium yellow onion, chopped
6 cups chicken broth
1 teaspoon dried marjoram
1 teaspoon garam masala
1 teaspoon dried turmeric
1 teaspoon ginger, dried or minced fresh
Salt and pepper
Yogurt and pumpkin seeds, for garnish
Preheat oven to 400°F. In a medium bowl, toss carrots, beets, celeriac, and potato with olive oil, marjoram, salt and pepper.
Place vegetables on a sheet pan in a single layer. Do not overlap or stack the veggies or they will steam.
In a small bowl, toss apple, fennel, shallots, and garlic with olive oil. Add to the sheet pan if there is room, or select a similar shallow roasting pan. Keep these veggies separate, as they will roast faster.
Roast approximately 30 minutes or until the vegetables take on some color and are soft but not burned. When cool enough to handle, slip the skins from the garlic cloves and beets.
In a stock pot or Dutch oven, sauté the onion in olive oil over low heat until soft . Add all the roasted vegetables, broth, turmeric, garam masala, and ginger. Bring to a boil, then simmer 10–15 minutes. Remove from heat, cool slightly, then puree in a blender or food processor. Thin with broth or water as needed.
Adjust seasoning by adding more salt or a tablespoon maple syrup if a sweeter version is preferred. Garnish with a dollop of yogurt and pumpkin seeds.