Since I started this food blog, I find that I’m cooking more in my kitchen. That being said, not everything I make gets featured in a post. If you’ve been keeping up with me on Instagram, you may have seen some food porn pop up at various points throughout the evening. These pictures are of recipes I improvised just moments before the photo was taken and, often times, are the easiest to throw together. So instead of just posting them on social media sites and waiting for the “likes” to roll in, I’ll share them with you here on Cooking Out of the Closet as my Midnight Quickies. Trust me: it’ll be fast, intense, and good for the both of us.
Roasted Root Vegetable Bisque
- 1 celery root
- 2 turnips
- 3 parsnips
- 2 carrots
- 1 yellow onion
- 4 sprigs fresh thyme + 1 teaspoon picked for garnish
- 3 tablespoons olive oil + 1 teaspoon for garnish
- 4 cups water
- 2 tablespoons apple cider vinegar
Preheat your oven to 350°. Wash your root vegetables under cold water with a sponge or stiff brush, being sure to clean off any debris. Peel your veggies, reserving the skins, and rough chop into 1-inch pieces. Do the same with your onion.
In a medium sized pot, combine peels and water. Bring to a simmer, cover and reduce heat to low. Forget about it for a while. Just let it simmer.
Combine veggies, thyme, and olive oil. Toss and season with salt. Replace thyme on top of veggies. Cover and roast in the oven for 25 minutes. After 25 minutes, remove cover and roast for an additional 15 minutes. When veggies are tender and slightly browned, remove from oven. Discard thyme sprigs, reserve carrots, and transfer remaining veggies to food processor/blender.
Remove stock from heat and strain peels through a fine mesh strainer (cheesecloth optional). Set stock aside.
Add vinegar and 1 cup of stock to veggies. Blend mixture, adding stock as you go, to desired consistency. Season to taste. Ladle bisque into bowls. Arrange carrots on top. Garnish with picked thyme and olive oil. Serve hot.