Roasted Sweet Potatoes, Turnips and Sage Soup


A few weeks ago as I was chewing some gum, I broke another tooth ( yeah.. I know that’s the second in two months) and because the break was too extensive, this time I had to have a tooth implant. How fun!!! and how expensive also;-( not my idea of spending my money but this is how life goes. C’est la vie…This must the year everyone has warned me about.. the year you turn 40. THE BIG 40:-(

Everyone says this is the year that everything falls apart and that you are starting to feel your age. I hope not, but I am starting to think that this may be true. And now that my own daughter is calling me grandma, I must be getting old:-(

Well yesterday was the doomed day for the surgery. It was not as bad as expected as I am back at work today. But because I am a bit sour with a missing tooth, I thought having soup for the next few days would probably a smart plan. I had a few sweet potatoes and turnips left so decided that it would be good to just puree and make a soup out of a recipe I posted previously ( Roasted Fall Vegetables).

Ingredients: 2 sweet potatoes peeled and sliced thinly, 2 turnips peeled and sliced thinly, 1 small purple onion sliced thinly, 1 tsp of fresh sage chopped,1 tsp of olive oil, 1 tbsp of turbinado brown sugar or brown sugar, 1/8 of salt and 1/16 of pepper.

Place all the following vegetables in a large bowl, add the olive oil, and stir to coat. Place on a large silpat or deep the flexipan from the Demarleathome cookware. Sprinkle salt, pepper, and brown sugar all over the vegetables. Chop the sage and sprinkle it also. Cook in warm oven at 450 for 15 minutes.

When the vegetables have cooked, transfer them into a dutch oven and add 6 cups of light Chicken broth. Cook for 15 minutes. Bring it to boil and let it simmer. With an emulsifier, puree the soup and cook for another 15 minutes. The soup is still a bit “grainy” so I decided to sieve it to make it much smoother.

To serve, spoon the soup in individual bowls. You may add a dollop of creme fraiche or sour cream and add a sage leaf for decoration. Et Voila!

Bon Appetit and Happy Cooking!!!

Roasted Fall Vegetables


Can you believe this weather. A week ago it was in the 90’s and now it is in the 60’s. Though I love fall, and love seeing the landscape changing colors, I am a bit sad that we are heading towards winter. Not so much because winter bring with it a desolated scenery, but because it gets so dark in the evening that there is no time to do anything. No time to run outside if you don’t get started at 4. No time to hang out after dinner and enjoy the sunset… oh well…

At least, fall brings with it, a new array of food and fresh vegetables to enjoy. As you see, it did not take me long to taste those new fall vegetables this week-end. This evening i propose something easy and fast that can accompany any meat and fish: Roasted fall vegetables.

Ingredients: 1 sweet potato peeled and sliced thinly, 1 turnip peeled and sliced thinly, 1 small butternut squash peeled, and sliced thinly as well, 1 small purple onion sliced thinly, 1 tsp of fresh sage chopped (or dry if not), 1 tsp of olive oil, 1 tbsp of brown sugar, 1/8 of salt and 1/16 of pepper.

Place all the following vegetables in a large bowl, add the olive oil, sage, sugar,  salt and pepper. Mix well so that the vegetables will be coated with all the ingredients noted above. Place on a large silpat or deep flexipan and cook in warm oven at 450 for 10 minutes. Enjoy!!!

Bon Appetit and Happy Cooking!!!