Oven Roasted Vegetable Chowder 3 md plum tomatoes salt and pepper 1/2 lb. round red potatoes 1 lg carrot 1 md parsnip 1 md turnip 1 tablespoon safflower oil 1 cup diced celery 1 cup diced onion 4 cups vegetable stock 2 tablespoons chopped fresh parsley Heat oven to 200℉ Cut tomatoes into halves lengthwise, then into thirds lengthwise. Place skin side down on a baking sheet lined with parchment paper. Season lightly with salt and pepper. Slowly roast the tomatoes for 3 hours. Remove from oven and cool to room temperature. Cut into 1/2-inch pieces. Increase oven to 375℉ Cut potatoes into 1/2-inch cubes; place on a nonstick baking sheet. Season with salt and pepper. Roast 1 hour and 15 minutes until well browned, stirring with a spatula every 15 minutes or so. Remove from oven and cool to room temperature. While the potatoes roast, pare the carrot, parsnip and turnip; cut into 1/2-inch cubes. Place on a nonstick baking sheet and season with salt and pepper. Roast 1 hour until lightly browned. Remove from oven and set aside until needed. Heat oil in a 3-quart saucepan over medium heat. Add the celery and onion; saut 5 minutes. Season with salt and pepper. Add the stock, roasted potatoes and roasted vegetables; bring to a simmer. Remove soup from heat and add roasted tomatoes and chopped parsley. Season with salt and pepper. You must prepare the soup 24 hours before serving and stored, tightly covered, in the refrigerator. This lets the flavor develop fully.
Posted on: Thu, 19 Sep 2013 17:06:59 +0000