Becky Luigart-Stayner; Lydia DeGaris-Pursell
4 servings (serving size: about 1 1/3 cups)

Use large shallots because they are easier to peel than small ones.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine first 7 ingredients in a shallow roasting pan. Bake at 450° for 30 minutes.

Step 3

Place vegetable mixture in a Dutch oven over medium heat. Add flour, ginger, and sage; cook 3 minutes. Add Vegetable Stock, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in salt and pepper. Sprinkle each serving with 1 1/2 teaspoons parsley and top with 1 teaspoon crème fraîche.

Ratings & Reviews

rstarrlemaitre's Review

March 09, 2012
I'm very surprised by the other review on here! Did the other rater not stir in the salt and pepper, or wonderful minced fresh ginger? Use plain water instead of the homemade vegetable stock? I found this to be quite flavorful - the broth is reminiscent of borscht but the veggies gives it a heartiness. The roasted parsnip and turnip in particular were fabulous - and didn't taste at all like the beets (which were also good). A good solid recipe.

kdmccrayz's Review

September 30, 2009
This is the only recipie from CL that we've made, then crossed out in the cookbook. We will not be making this again. The flavor was too bland and every ingredient seemed to taste like the beets. I thought it would be a good way to introduce more veggies into our diet (beets, turnip). But instead we all ate mostly the bread and butter, trashed the leftovers, and now refer to that meal as the "Root Soup Incident"...never to be repeated.