Recipe - Oven-Roasted Brussels Sprouts

1 One half pound Salsify; trimmed and peeled
2 tablespoon Olive oil
Salt and freshly ground
black pepper; to taste
3 One half cup Vegetable stock
One half teaspoon Chopped fresh thyme
One fourth cup Soy milk or dairy milk;
(optional)

4 SERVINGS DAIRYFREE

Chef Sarah Stegner of the Dining Room at the RitzCanton, Chicago, offers a
seasonal vegetarian menu at all times. This is one of the most popular
soups from her fallwinter menu.

PREHEAT OVEN to 400 F. In medium bowl, toss salsify with oil, salt and
pepper. Spread onto baking sheet and roast until tender, about 30 minutes.
Chop roasted salsify into 1inch pieces. Reserve 1/3 cup for garnish. Put
remaining salsify into large pot. Add stock and thyme. Simmer over medium
heat until heated through and flavors are blended, about 15 minutes.
Transfer mixture to a blender or food processor and puree. Return to pot,
add milk if desired and heat through. Ladle soup into bowls and garnish
with reserved salsify.

PER SERVING: 186 CAL.; 6G PROT.; 8G TOTAL FAT 11G SAT. FAT); 28G CARB.; 0
CHoL.; 1,117MG SOD.; 5G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, November 1998, page 52

Converted by MM_Buster v2.0l.