Winter Pot Au Feu With Eggplant and Garlic Puree

Name: Winter Pot Au Feu With Eggplant and Garlic Puree
Cook time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1 small eggplant; olive oil; 1 head garlic; salt; fresh ground pepper; 2 quarts vegetable stock; 1 1/2 cups sweet potatoes, peel julienned; 2 cups small potatoes, unpeeled; 1 cup parsnip, peeled thin sliced; 1 cup leek, thin sliced; 1 cup rutabaga, peeled cubed; 1 cup carrot, thin sliced; 1 1/2 cups green beans, french cut; 1 cup zucchini, cut 1/2 inch rounds; 2 cups swiss chard, coarsely chopped; 1 lemon, zest of; 1/4 cup fresh parsley, minced

Submitted by That is Dr House to

"From Mostly Vegetables by Susan Costner"

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Ready In:: 20mins
Ingredients:: 17
Serves:: 6

ingredients

1 small eggplant
olive oil
1 head garlic
salt
fresh ground pepper
2 quarts vegetable stock
1 ¹⁄₂ cups sweet potatoes, peel julienned
2 cups small potatoes, unpeeled
1 cup parsnip, peeled thin sliced
1 cup leek, thin sliced
1 cup rutabaga, peeled cubed
1 cup carrot, thin sliced
1 ¹⁄₂ cups green beans, french cut
1 cup zucchini, cut 1/2 inch rounds
2 cups swiss chard, coarsely chopped
1 lemon, zest of
¹⁄₄ cup fresh parsley, minced

directions

Use white and light green parts of leek.Remove tough veins of chard. It is a HEAD of garlic not a clove. you want the whole thing. Rutabaga should be 1 inch chunks. Use tiny baby potatoes or be prepared to chunk.
Preheat oven to 375°F.
Poke holes in eggplant. Pour oil onto baking sheet. Roll eggplant in it and bake until soft about 1 hour. Set aside until cool to touch.
Peel and discard the skin of eggplant. Puree in blender until smooth. Set aside.
Bring stock to simmer in large pot. Add sweet potatoes, potatoes, parsnip, leek, rutabag and carrot and cook for 10 minutes. Should be barely tender. Then add green beans. Cook 5 to 7 minutes more. Add the zucchini and chard and cook for 3 more minutes.
Just before serving fold in purees. Serve in large heated bowls.
Combine the zest and parsley and garnish bowls with about a teaspoons.
If you use oils you can drizzle lemon infused oil over soup.

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RECIPE SUBMITTED BY

That is Dr House to

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.

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