Roasted Root Vegetable and Apples (and the soup the day after)


Roasted Root Vegetable with Apples - www.madelinelu.com

Serve 4-5

What you'll need:

4 medium carrots, peeled and cut in into 1.5 cm chunk

1 large sweet potato, peeled and cut into 1.5 cm chunks

4 medium potatoes, peeled and cut into 1.5 cm chunks

200 g butternut squash, peeled, remove the seeds and cut into 1.5 cm chunks

2 shallots, peeled and finely chopped

2 apples, cut into thick wedges

2 tablespoon of rosemary, finely chopped

Extra virgin olive oil

fresh salt and pepper, to taste

1 tablespoon of parsley, roughly chopped

How it's made:

1. Preheat the oven to 200°C.

2. Put carrots, sweet potatoes, potatoes, and butternut squashes into a large bowl, add 1-2 tablespoon of extra virgin olive oil and 1 tablespoon of rosemary. Toss until well combined. Add some salt and pepper. Put the mixture on a lined baking sheet.

3. In a separate bowl, toss apple wedges and shallots together with remaining olive oil and rosemary. Add some salt and pepper. Toss until well coated. Put the mixture on a separate lined baking sheet.

4. Put first the root vegetable baking sheet in the oven and cooked until soft and slightly browned (roughly 40 mins). And then 20 mins later, put in the apple and shallot mixture baking sheet in the oven and bake for about 20 mins. 

5. Take both baking sheets out, and put both mixtures into one single large bowl, toss well together and transfer onto a serving dish. Season more salt and pepper to taste and add chopped parsley.

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The day after:

Roasted Root Vegetable with Apple Soup

What you'll need:

2 cups of leftover roasted root vegetable and apples

4 cups of vegetable stock

salt and pepper to taste

5-6 parley leaves, to serve

How it's made:

1. In a large pot, pour in vegetable stock and bring to boil.

2. Add leftover root vegetable and apples into the pot and boil for about 10 mins.

3. Use a hand mixer, blender or Vitamix to blend the soup mixture to a smooth puree-like soup.

4. More salt and pepper to taste. Serve with parley leaves.