3 medium to large parsnips
5-6 medium sunchokes
1 leek
1-2 cloves of garlic; depending on preference
2 tablespoon of extra virgin olive oil
3 cups of water
1 vegetable bouillon cube (or no water and 3 cups of vegetable broth)
salt and pepper to taste
1/2 tsp dried rosemary
1 tsp dried thyme
Preheat oven to 400 degrees. Coat parsnips in 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes. Heat the second tablespoon of olive oil in a saucepan on medium heat. Add the leeks and sauté for a few minutes, or until tender. Add garlic and cook for a few more minutes. Then, add vegetable broth, parsnips and sunchokes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until all vegetables are tender. Season with rosemary and thyme, then carefully puree to desired consistency using either a regular or immersion blender. If you desire, you may pour back into saucepan and simmer for a few more minutes to serve hot.
The most amazingly tasty mix of seasonal salad leaves picked that morning are simply second to none. Quality produce grown with care and attention, just wonderful!
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