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Time: 30 minutes
12 oz. red potatoes, chopped to large bite-sized pieces 1 large turnip 1 Tbl. chopped fresh parsley, or ½ Tbl. dried 2 Tbl. olive oil 1 Tbl. lime juice 2 cloves garlic, minced 1 tsp. smoked paprika ½ tsp. salt |
1) Preheat oven to 450°F. Heat olive oil in a small pan or skillet over medium heat. Add garlic and smoked paprika, and cook for 2 minutes.
2) Peel turnips, and cut into wedges. Combine them with chopped potatoes and garlic oil in a large bowl, and toss. Place on a baking sheet lined with parchment paper. Bake until golden, about 20 minutes, stirring halfway through. Toss with parsley, lime juice and salt.
2) Peel turnips, and cut into wedges. Combine them with chopped potatoes and garlic oil in a large bowl, and toss. Place on a baking sheet lined with parchment paper. Bake until golden, about 20 minutes, stirring halfway through. Toss with parsley, lime juice and salt.
30-Minute Creamy Cauliflower Potato Soup
4 cups red potatoes, peeled and chopped
4 cups cauliflower, chopped
½ large yellow onion, sliced thin
4 cups vegetable broth (or more if preferred)
3, 1-inch sprigs of rosemary. Or, 1 Tbl. dried
2 Tbl. olive oil
1 clove garlic, minced
1 Tbl. salt
1 tsp. pepper
1) Set a large pot to medium heat. Add olive oil, then onions and
sauté 5 minutes, until they become translucent. Add garlic and
sauté 2-3 more minutes. Add broth to the pot and stir.
2) Gently add potatoes, cauliflower, and rosemary. Bring the pot
to a boil, then reduce to a simmer. Add salt and pepper.
Cook for 20-30 minutes, until potatoes and cauliflower are soft.
3) Remove the pot from heat. Allow the mixture to cool slightly, and mix it in a blender. Blend until mostly
smooth and creamy, with small chunks still remaining throughout.
4) Serve with a garnish of rosemary and pepper.
Click here to download a PDF of this week's recipes!
4 cups cauliflower, chopped
½ large yellow onion, sliced thin
4 cups vegetable broth (or more if preferred)
3, 1-inch sprigs of rosemary. Or, 1 Tbl. dried
2 Tbl. olive oil
1 clove garlic, minced
1 Tbl. salt
1 tsp. pepper
1) Set a large pot to medium heat. Add olive oil, then onions and
sauté 5 minutes, until they become translucent. Add garlic and
sauté 2-3 more minutes. Add broth to the pot and stir.
2) Gently add potatoes, cauliflower, and rosemary. Bring the pot
to a boil, then reduce to a simmer. Add salt and pepper.
Cook for 20-30 minutes, until potatoes and cauliflower are soft.
3) Remove the pot from heat. Allow the mixture to cool slightly, and mix it in a blender. Blend until mostly
smooth and creamy, with small chunks still remaining throughout.
4) Serve with a garnish of rosemary and pepper.
Click here to download a PDF of this week's recipes!