1 tbsp oil
4 cloves of garlic chopped
1 white part of leek chopped
6 sunchokes peeled, medium diced
4 parsnips peeled, medium diced
½ butternut squash peeled and medium diced
1 kohlrabi peeled and medium diced
32 oz vegetable stock
1 cup 1% milk
3 tbsp fresh squeezed lemon juice
2 tbsp grated parmesan
1 sprig of rosemary chopped
6 basil leaves chopped
Kosher salt
Fresh cracked black pepper
Add oil and root vegetables to pot and saute on medium high heat for 5 minutes or until vegetables start to get soft.
Add garlic and saute for 1 minuteAdd vegetable stock and bring to a simmer. Let simmer for 20 minutes. Add milk, lemon juice, parmesan, fresh herbs, salt and pepper and the puree using a hand mixer or a food processor.
Garnish with baked squash seeds from your butternut squash
B.O. customer John Orthmann!
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This recipe was most recently featured in
Boston Organics Newsletter No. 05 of 2013.