Although we love root vegetables baked, it only requires a little extra effort to turn them into a delicious soup. (If you have an oven- and stove-proof dutch oven or casserole, like our black micaceous clay pot, there is also no additional dishwashing.) Bake the vegetables coated in oil until tender, ~30 min at 450F/230C in the oven, then move the pot to the stove and gradually add ginger, flour, and stock or water. Simmer for 20-30 min and serve with some salt, pepper, chopped parsley, and sour cream or crème fraîche.- 5-6 cups of cubed root vegetables (carrots, turnips, rutabagas, potatoes, parsnips)
- several shallots or onions, sliced
- several garlic cloves, peeled
- 1 Tbsp olive oil
- 2 Tbsp all-purpose flour
- 2 tsp fresh ginger, minced
- 3 cups vegetable stock or water
- salt and pepper to taste
- 2 Tbsp parsley, chopped
- sour cream or crème fraîche