Roasted Turnip and Carrot Soup - A Winter Classic by Leah Mojer

1 large Macomber Turnip*, coarsely chopped
5 large Carrots, coarsely chopped
1 large Onion, coarsely chopped
2 cloves Garlic
1/2 cup Ghee
1/4 cup Maple Syrup
Apple Cider Vinegar
Salt and Pepper (an intuitive dash of each)

  1. Roast veggies with Ghee, Maple Syrup, salt and pepper until semi-tender.

  2. Saute onion and garlic in a good size soup pot with approximately 2TB of Ghee

  3. Add roasted veggies to pot

  4. Add enough water to cover and simmer until veggies are very tender

  5. Blend with an immersion blender until smooth

  6. Add cider vinegar, salt and pepper to taste

  7. Blend in a Food Processor (ie Vita-Mix) in batches for an even smoother soup


More about the amazing Macomber Variety Turnip:

Originally bred by the Macomber brothers in Westport, Massachusetts circa 1867.
Nutrition: "If you ate a portion of turnip greens and roots daily, you could practically stop taking your daily vitamins. The roots contain vitamins A and C, and the greens are rich in calcium and iron, as well as thiamine and other B vitamins. A daily diet of turnips might be boring, but it sure would be good for you." - National Gardening Association

Tasting Notes: "The Macomber variety is very good eaten raw. Raw roots are moderately spicy and sweet, very juicy, and have a firm, crisp texture. Cooked roots are soft and creamy with an earthy potato-like flavor that is slightly bitter. Large white roots have red or green coloring around the top and range in shape from elliptic to triangular. " -

AKA: Swede or Rutabaga

More Recipes: Turnip and Lobster Stew, Turnip Gratin, Turnip Hash with Shredded Pork and Eggs