Originally shared in the community class “Root Vegetables - Fall Comfort Foods” on October 18, 2011. This recipe was created by Becky Ringsby of SAVOR Chef Services.

• 1 Tbsp. olive oil
• 1 cup chopped onion or leek
• 3T. minced garlic
• 1T chopped fresh rosemary
• 2-1/2c (1#)  Yukon gold or sweet potato, scrubbed and diced into bite size pieces
• 2-1/4c (3/4#) rutabaga , peeled and diced into bite size pieces
• 2c turnip, peeled and diced into bite size pieces
• 1-1/4c (1/2#) parsnip peeled & diced into bite size pieces
• 4c vegetable broth
• 2T heavy whipping cream
• Salt and pepper to taste

Heat oil in a Dutch oven over medium heat.  Add onion to pan; cook 5 minutes or until tender, stirring occasionally.  Add garlic and 1T rosemary; cook 1 minute, stirring occasionally.  Stir in potato and next 4 ingredients (through broth).  Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.

Place 3 cups vegetable mixture in a blender.  Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.  Place a clean towel over opening in blender lid (to avoid splatters).  Blend until smooth.  Return to pan. 

Stir in cream and pepper and salt to taste.

SAVOR is a specialty chef service that specializes in hands-on cooking classes given in your home. You provide the kitchen and the participants and Becky does the rest! If you would like to contact Becky call the store and we will get your her contact information.