Sun Oven Parsnip Soup Food

OVEN-ROASTED PARSNIP AND SUNCHOKE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl, combine the sunchokes, parsnips, onions, garlic, rosemary, canola oil, salt and pepper and toss until thoroughly combined.
• Transfer to a sheet pan and roast until the vegetables are browned and tender, 20 to 25 minutes.

SUN OVEN PARSNIP SOUP

Steps:

• Set Sun Oven out to preheat. Put the oil in a pot large enough to hold all the ingredients, add the chopped vegetables, and stir to coat. Cover and transfer to the Sun Oven. Cook until the vegetables begin to soften, 30 to 40 minutes. Add the broth, replace the lid, and continue cooking until vegetables are very tender, another 40 minutes to 1 hour. Remove pot from the Sun Oven. Using an immersion blender, puree the soup until smooth. Season with salt and pepper. Ladle into bowls and garnish with the cilantro leaves.

ROASTED PARSNIP AND PARMESAN SOUP

Steps:

• Pre heat oven to 400F / 200C, pour oil into a roasting tray and place on top shelf of the oven for 5 mins until oil is smokey hot.
• Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins.
• Sprinkle the parmesan over the vegetables and stir it in, lay the rashers of panchetta over the top and return to the oven for further 10 mins.
• Remove from oven and lay pancetta aside for the garnish.
• Mix the vegetable mixture into the hot stock and puree until smooth.
• season to taste.
• Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top.