Root Veggie Ragout, photo by Sarah Schatz
If you’re looking for something new for this holiday season, here is something very yummy you can make that is also healthy for you! It is also dairy-free, gluten/wheat-free, soy-free, egg-free and sugar-free, but full of taste! It is semi-sweet, smooth and has a hint of parsnip. My husband, Dave, and I created it together. Enjoy!
Ingredients:
6 carrots, peeled and sliced
4 parsnips, peeled and sliced
1 small sweet potato, peeled and sliced
2 cups organic, gluten-free chicken broth (Imagine is gluten-free)
1/2 can of coconut milk
1/2 tsp cinnamon
2 tsp ground ginger
dash of nutmeg
1 tsp salt
1-2 tsp agave or maple syrup
Find more great holiday recipes at Just the Right Spice for the Recipe Roundup
Steps:
- In a medium saucepan, steam the carrots, parsnips and sweet potato in a steamer basket and about 2 inched of water. Steam for about 10-15 minutes or until thoroughly cooked.
- Transfer cooked veggies to a blender. (You can also use a blending wand right in the saucepan without the steamer basket.) Add the chicken stock and coconut milk and blend until smooth. Add the rest of the ingredients and blend until thoroughly mixed. It should be thick but you can add more stock if you want it more soupy.
- Serve and enjoy!
November 20th, 2008 at 1:02 am
Hi Sarah,
thank you for visiting my blog
I love the sound of this soup. I really enjoy adding coconut milk to my soups as well. Parsnips are a favorite of ours, and I think they are sometimes overlooked by a lot people.
November 20th, 2008 at 1:00 pm
[...] we have a Root Vegetable Ragout submitted by Sarah of Heart Of Cooking. This veggie stew is more like a pureed soup so it would be [...]