Roasted Carrot-Parsnip Soup

Name: Roasted Carrot-Parsnip Soup
Yield: serves 4
Ingredients: 1 tablespoon vegetable oil or unsalted butter; 1 pound carrots, peeled and cut into chunks; 2 small parsnips, peeled and cut into chunks; 1/2 yellow onion, coarsely chopped; 3 cloves garlic; 5 cups chicken stock (page 91) or water; Salt; 1/2 cup cream or whole milk (optional); Chopped fresh chervil, parsley, or chives, for garnish

December 9, 2011

Hearty winter root vegetables take well to long hours in the slow cooker. Turnips or rutabagas can be substituted for the parsnips in this easy slow-cooker classic. For a richer flavor, treat yourself to a bit of cream.

Cooks' Note

Suggested Beverage: A hearty red, such as a Zinfandel or Syrah, or a rosé.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.