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TO DRINK: Sauvignon Blanc
1/2 pound sweet potatoes, peeled and coarsely chopped1 pound parsnips, peeled and coarsely chopped1/2 pound rutabaga, peeled and coarsely chopped1 pound carrots, peeled and coarsely chopped1 poblano chili, seeded and chopped3 tablespoons olive oil1 teaspoon ground coriander4 cups vegetable or chicken stock1/2 cup half & halfKosher salt and freshly ground black pepperSpicy Brown Butter1/2 cup toasted pepitas or pumpkin seeds
Preheat an oven to 400F. Place the potatoes, parsnips, rutabaga, carrots and poblano chile on the baking sheet and drizzle with the olive oil. Toss to coat the vegetables. Roast in the oven,. Tossing half way through the roasting, until the vegetables are tender and can be easily skewered, 30 to 35 minutes. Remove from the oven and let cool 20 minutes. In batches, puree the vegetables in a blender with the coriander, stock and 2 cups water. Puree until smooth. Add additional water and half & half until the soup is the consistency of thick heavy cream. Place in a soup pot and season with salt and pepper. To serve, warm the soup and drizzle approximately 1 teaspoon of the Spicy Brown Butter onto the top and sprinkle with the toasted pepitas. Serves 6 SPICY BROWN BUTTER 2 tablespoons unsalted butter1/4 teaspoon smoked paprika¼ teaspoon ground cumin1/8 teaspoon cayenneKosher salt Place the butter in a small sauce pan over medium heat. Watch the butter closely – After it melts, it will begin to get frothy and make a sizzling sound. As it get quiet and the bubbles subside, it will turn golden brown and begin smelling nutty, about 23 minutes. Remove from the pan immediately and place in a small bowl. Add the paprika, cumin and paprika. Season with salt. Before serving, warm gently in a small skillet.
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