Root Vegetable Rosemary Gratin
The recipe Root Vegetable Rosemary Gratin can be made in about 45 minutes. This recipe serves
Smoky Root Soup
Details
- Serving Size: 6
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 4 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 2 tablespoons fat of choice (bacon drippings, lard, butter)
- 1 sweet organic onion
- 3 medium organic parsnips
- 5 medium organic carrots
- 3 medium organic beets
- 3 uncured bacon slices
- 1 quart bone broth
- 2 quarts water
- salt
- pepper
- 1 tablespoon dry herb mix (thyme, rosemary, oregano)
- ½ teaspoon dry chili flakes
Instructions
Melt fat in a Dutch Oven or other heavy bottom stock pot
slice the onion thinly and add to the fat on a low flame
sweat the onion for about 5 min.
in the meantime wash and trim all the root vegetables and chop in small pieces (about 1 inch long)
Cut the bacon slice in small pieces (inch wide) and add to the pot
After stirring for another 5 minutes add the broth and the water to the pot
Raise the flame to high and bring to a boil
Reduce flame to low and cover the pot
Simmer lightly for about 1.5 hours, or until the vegetables are tender.
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