by drbabs
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drbabs's Notes:
Expand1/2 lb Yukon gold potatoes, peeled and cut lengthwise into 2 inch wedges Ask a question about this ingredient
1 large onion, cut pole to pole and sliced Ask a question about this ingredient
2 parsnips, peeled and cut lengthwise into 2 inch pieces Ask a question about this ingredient
1 lb carrots, peeled and cut lengthwise into 2 inch pieces Ask a question about this ingredient
1 small head celeriac, peeled and cut lengthwise into 2 inch pieces Ask a question about this ingredient
1 small rutabaga, peeled and cut lengthwise into 2 inch pieces Ask a question about this ingredient
3-4 tablespoons olive oil Ask a question about this ingredient
~1 teaspoon kosher salt, divided Ask a question about this ingredient
~½ teaspoon fresh ground black pepper Ask a question about this ingredient
¼ cup rich chicken stock or 2 cups of good quality low sodium chicken broth Ask a question about this ingredient
1-2 TB chopped fresh dill Ask a question about this ingredient
½ fresh lemon (optional) Ask a question about this ingredient
sprinkling of red pepper flakes or Aleppo pepper (optional) Ask a question about this ingredient
salt and fresh ground black pepper to taste Ask a question about this ingredient
Heat oven to 425. Toss onions and potatoes with 1-2 tablespoons of olive oil so that they’re well-coated. Roast in a single layer in a large baking pan for about 20 minutes, stirring occasionally, until potatoes and onions are slightly softened and browned.
Ask a question about this stepAdd the rest of the vegetables to the baking pan. Toss with another 1-2 tablespoons of olive oil, a little more salt, and a few grinds (about ½ teaspoon) of fresh-ground black pepper. Continue roasting for about 20-30 more minutes, stirring occasionally, till all the vegetables are softened.
Ask a question about this stepIf you’re using chicken broth, heat 2 cups of broth in a saucepan over high heat till it’s reduced to about ¼ cup. When I make chicken stock, I usually reduce it by at least half and store it concentrated in small containers in the freezer. If you’ve done that, you may not have to reduce it much for this recipe. You want a very concentrated chicken flavor.
Ask a question about this stepWhen the vegetables have softened and slightly browned, sprinkle chicken stock and about a tablespoon of chopped dill over them, stir, and roast another 5-10 minutes till all liquid has evaporated and vegetables are soft and tender.
Ask a question about this stepPlace in a serving bowl and sprinkle with more chopped dill. Add salt and/or pepper as needed. I like a squirt of lemon juice and a pinch of red pepper flakes or Aleppo pepper, but that’s not traditional, so do what you like. Serve hot.
Ask a question about this stepHahaha - I've seen those packages! They are so depressing. Not the vegetables themselves but the quality of them. It's like being wrapped in saran wrap just saps their will to live. Love your recipe. Must try it for the husband who has a violent aversion to soup that isn't thickened to the consistency of wet cement!
The headnote had me laughing, seriously this a terrific recipe. I just love the veggies cooked in the chicken broth, Really yummy!
You're too funny...loved your headnote. And what a smart idea to turn chicken soup on its head...the vegetables are the yummiest part in my opinion! In the Midwest and Mid-Atlantic, I've never seen those cellophane packages you've described! : )
Thanks, Emily. I promise to post a picture as soon as I can find them.
LOL!
Wow! Serious "brilliant" candidate. Along your same lines of tradition, my sister dutifully made creamed onions every year for Thanksgiving and Christmas for her husband just because. Until finally she declared that if he was going to be the only one eating them, he could damn well make them himself.
You're the sweetest. I actually like the chicken soup. It's just that I can think of so many variations....
Yes, and I love the inversion here.
Agree, love the chicken soup, but this is a labor of love, drbabs! Do it with turkey and beef too?
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Love this and your headnote! I think they sell those packages in DC area too - in Giant and the kosher markets. While I don't use those, and don't use exactly the same ingredients, my family's soup is quite similar (and quite delicious:)). And I still tinker with it...