Ingredients
6
parsnips (1 lb), peeled, chopped
4
small turnips (1 lb), peeled, chopped
1
large (1 lb) celery root (celeriac), peeled, chopped
1
large (2 lb) butternut squash, peeled, seeded and chopped
1/4
cup olive oil
10
cups chicken broth
1/4
cup butter
2
large onions, chopped (2 cups)
4
cloves garlic, finely chopped
3
tablespoons all-purpose flour
3
tablespoons tomato paste
2
teaspoons Cajun seasoning
1
cup whipping cream
1/2
teaspoon salt
Croutons, if desired
Chopped fresh parsley, if desired
Preparation
Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer.
Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside.
In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.
