Root Vegetable Soup & Herbed Goat Cheese Tartines
- 1 small head of cauliflower
- 3 cloves garlic
- 3 to 4 small Vidalia onions
- 1 pound sunchokes (peeled and quartered)
- 4 turnips (peeled and quartered)
- 3 parsnips (peeled and cut into 1-inch thick rounds)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 or 2 rosemary sprigs
- 1/2 to 1 cup water, or veggie or chicken stock
- 8 slices of your favorite bread
- 8 oz plain goat cheese, at room temperature
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon parsley, finely chopped
- 1 small bunch radishes (about 6 to 8) cut into thin slices
- This recipe is vegetarian
- Produce
- 1 small bunch radishes (6 cut into thin slices)
- Cauliflower (1 small head)
- Garlic (3 cloves)
- Parsley (1 teaspoon)
- Parsnips (3)
- Rosemary, sprigs (1)
- Rosemary, fresh (1 teaspoon)
- Sunchokes (1 pound)
- Turnips (4)
- Vidalia onions, small (3)
- Cooking & Baking
- Kosher salt (1/2 teaspoon)
- Olive oil (2 tablespoons)
- Pepper, freshly ground (1/4 teaspoon)
- Bread & Baked Goods
- Your favorite bread (8 slices)
- Drinks
- Water (1/2 cup)
- Dairy
- Goat cheese, plain (8 oz)
Preparation
Read recipe preparation on tarteletteblog.com
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Recipe Stats
Published February 21, 2012 (1 year ago).
44 people saved this recipe.
