Trying to eat local seasonal food means a lot of the vegetables that don’t inspire affection. This week I made root vegetable soup with tarragon cream and turnip chips, which was worth making. I used a lighter cooking cream which I didn’t beat, and next time I’ll probably leave it out to make this vegan. I used half a turnip for the chips, which were surprisingly good. For the soup itself I used half a turnip, 2 carrots, 1 rutabaga, 1 sweet potato, 1 potato, and 1 celeriac. Next time I think I may toss in some parsnip or beet.
I served it with a bit of bread and a side of mixed vegetables (zucchini/courgette, carrot and bell pepper).
TMI Food 