- 3 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 large white onion, sliced
- 1 yam, peeled and sliced
- 1 sweet potato, peeled and sliced
- 1 Tbsp. olive oil plus more for drizzling
- 3 cloves garlic, minced
- Salt and pepper
- 2-900 ml. chicken stoc
- Fresh grating of nutmeg
- 1 cup half and half cream
Mrthods:
- Preheat oven to 400 F. On two rimmed baking sheets place the carrot, parsnips and onions on one and the yams and sweet potatoes on the other. Drizzle with olive oil, salt and pepper and toss. Bake in the oven for 20 min. Toss the vegetables and continue to bake until tender and starting to brown 10-15 min. The yams and sweet potatoes may be done first so that is why they were divided.
- Meanwhile in a large pot add the 1 Tbsp. olive oil and saute the garlic for 1-2 min. until fragrant. Add the chicken stock and simmer for 10 min. Add the vegetables and nutmeg and simmer for 10-15 min. again. Adjust seasoning. With a hand held immersion blender, blend until smooth. Stir in cream and heat until just simmering. Serve.
