Butternut Squash, Carrot & Parsnip Ragout

This must be parsnip season as I never had them that they were this good. I followed the spirit of the recipe and used 8.5 ounces of parsnip/ same of carrots/and 4.5 ounce turnip that I happened to have.Put them in a covered dish in a 275 oven with maybe 3/4 cup veggie broth a pinch of nutmeg and coriander and nothing else. No butter no oil no added salt, no sugar etc. and they turned out sweet, soft and just how we like them. Didn't have leeks available and didn't miss them but would be great. My other dish was Eating Well orange and rosemary round beef roast with red wine and onion, so we had our onions with that. These two things went nicely together.

This must be parsnip season as I never had them that they were this good. I followed the spirit of the recipe and used 8.5 ounces of parsnip/ same of carrots/and 4.5 ounce turnip that I happened to have.Put them in a covered dish in a 275 oven with maybe 3/4 cup veggie broth a pinch of nutmeg and coriander and nothing else. No butter no oil no added salt, no sugar etc. and they turned out sweet, soft and just how we like them. Didn't have leeks available and didn't miss them but would be great. My other dish was Eating Well orange and rosemary round beef roast with red wine and onion, so we had our onions with that. These two things went nicely together.

Made leftovers into a better soup I made the recipe to serve with chicken, and it was good, but then the next day I took the leftovers, pureed them, added about a cup of chicken broth, a pinch or two of cumin, coriander and turmeric, plus a little more salt and pepper, and voila, a VERY YUMMY soup. I've made butternut squash soup before and it wasn't this good. I think the parsnips make the difference!