Rooting The Sun

move the soil to move the soul & happy we eat

  • About
  • Recipes
  • Contact

broccoli dill white bean soup + rutabaga fries

December 12, 2015 By Danielle 8 Comments

rootingthesun.com

a little kiss of holiday chaos and the promise of new snow in the forecast – these are the dear dreams surrounding this weekend. december undoubtedly carries the greatest weight of the year – home to an array of celebratory holidays, as well the finality of an entire year’s worth of months. not necessarily a burdensome weight, but a heavy gravity nonetheless. it’s here in december that we sign the waiver for the new year – ablaze with enlightenment for the prospect of new and limitless. to recollect, to gather, and to begin again.

rootingthesun.com

rootingthesun.com

somewhere nestled between hopes, reality, dreams, and luck i always find a home for the new year. she’s always glittering and shining, and i’m always at my very best – even the years i’ve had to account for my very worst. the stars are the brightest, the night is cold, and i am as sentimental as i come at year’s end. the concept of regeneration and rejuvenation – a different approach, yet a familiarity. four new seasons,  a new palette of unpredictable and unbridled weather. these are my honest attractions.

rootingthesun.com

rootingthesun.com

rootingthesun.com
rootingthesun.com

rootingthesun.com

wishing you the ambient warmth of a holiday-lit room, and a heady but brilliant wave of new-year progressions and philosophies. if i start thinking now, those stars will just be so much brighter on that last night.

and on a side note – if you haven’t participated in my mustard giveaway – it’s going on until monday – just let me know in that post what you dig about mustard.

and on one more side note, i’m really beaming that the soup came out the color of album.

broccoli dill white bean soup + rutabaga fries
 
Save Print
Author: Rooting The Sun
Ingredients
  • 1 lb broccoli, chopped into florets
  • 3 large garlic cloves, skin on
  • 1 tsp oil

  • 1-2 lb rutabagas
  • 1 tbl grapeseed oil
  • 1 / 4 cup yellow cornmeal
  • salt and pepper

  • ½ tsp olive oil
  • 1 small onion, chopped
  • 1 tsp fresh dill
  • 4 cups vegetable stock
  • 1 cup cooked white beans/1 can tinned, drained
  • salt and pepper

  • to garnish: dill, sesame oil, gomasio
Instructions
  1. preheat oven to 400 degrees. toss broccoli with oil and splay on a large sheet pan. add garlic cloves to pan.
  2. prepare fries by cutting rutabagas into a desired and uniform match size. toss fries with oil and either in a paper bag or ziploc, toss and shake with (salted and peppered) cornmeal to coat. lay flat out on a large separate sheet pan.
  3. place both fries and broccoli in oven. bake broccoil and garlic for 30 minutes until roasted and beginning to brown. leave rutabagas in oven and monitor for the next 30 minutes for doneness, being careful to keep from burning.
  4. in a 5 qt pot on stove heat oil and add onion, stirring to coat. cook until softened but not brown, over medium high heat. add dill and cook 1-2 minutes for fragrance. add vegetable stock, white beans, broccoli and garlic (squeezed from skins). bring to a boil, lower to simmer, and cook partially covered 20-30 minutes. puree carefully with blender or immersion until smooth. adjust seasoning with salt and pepper to taste.
  5. serve garnished with dill, sesame oil, and gomasio*
Notes
*if you cannot locate gomasio - lightly dry toast 2 tbl sesame seed over medium heat on stove. toast until slightly brown, 3-5 minutes. add 1 / 2 tbl sea salt and heat briefly for 30 seconds. leave mixture whole or coarsely grind depending on preference.
3.4.3177

 

Filed Under: Soup Tagged With: dill, rutabaga, broccoli, white bean

Search Rooting The Sun

subscription

stay connected and subscribe to receive new recipes as they're crafted!

Copyright © 2015 · Rooting The Sun / Privacy Policy