Thursday, September 23, 2010

Roasted Autumn Vegetable Purée

Fall is here. The days are getting shorter, the nights are getting colder and it's the perfect time for some of these delicious fall comfort food.  

Roasted Autumn Vegetable Purée
Submitted By Natural Chef Julie S. Ong
Serves 6
*1 small butternut squash 
*1-2 medium carrots 
*1-2 medium parsnips 
*1 small rutabaga 
*1 turnip 
*1 tablespoon safflower oil 
*1 teaspoon each fresh rosemary, thyme and/or sage (optional)
*2 cloves garlic, crushed (optional)
*water, as needed
*sweet white miso, to taste
*balsamic vinegar, to taste (optional)
1. Preheat oven to 400° F. 
2. Cut vegetables into large pieces. 
3. Toss with oil, herbs, and garlic. 
4. Spread vegetables on baking dish in one layer. 
5. Cover and roast for 30 minutes. 
6. Uncover and bake another 15-20 minutes or until vegetables are tender.
7. Blend vegetables with enough water to achieve desired consistency. Place purée in a soup pot. Bring to boil, lower heat, and simmer 2 minutes. 
8. Season with sweet white miso, to taste. Garnish with balsamic vinegar.
About Julie S. Ong she is the Author of The Everything® Guide to Macrobiotics, she is a certified Natural Chef, Macrobiotic Counselor, and Spiritual Life Coach. A native of San Francisco, California, she received her B.A. in Psychology from the University of California, Berkeley. She is also a graduate of Bauman College, Holistic Nutrition and Culinary Arts in Berkeley, California, and a level four graduate of the Kushi Institute.

Visit her website: 

No comments:

Post a Comment