Recipe by Bren in LR
Posted in our local newspaper for Easter side dishes. Didn't wait for Easter. This is sooo good. I doubled the recipe so I could share with my daughter and son-in-law. Served it with herb sour dough bread. Didn't need the sour cream on top for me. This recipe was adapted from The Ragland Road Cookbook: Inside America's Favorite Irish Pub by Kevin Dundon.
- 1 lb carrot, peeled and cut into 2 inch pieces (extra large pieces can be split in half)
- 1 head garlic, cloves separated and peeled
- olive oil
- salt and pepper
- 4 tablespoons butter
- 1⁄2 medium onion, thinly sliced
- 1 small leek, cleaned and thinly sliced (white and very light green parts only)
- 1 celery rib, finely chopped
- 4 cups vegetable stock, divided use
- 1⁄3 cup heavy cream
- sour cream, creme fraiche, plain yogurt or unsweetened whipped cream (to garnish)
Directions See How It's Made
- Heat oven to 350 degrees.
- Arrange the carrots and garlic on a foil lined rimmed baking sheet sprayed with Pam. Drizzle with olive oil and season with salt and pepper. Roast 40 minutes or until vegetables are softened and browned.
- In a large saucepan, melt butter over medium heat. Add the onion, leek and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the roasted carrots and garlic to the pot and cook, stirring, for 1 to 2 minutes.
- Then pour in 2 cups of the vegetable stock. Bring to a boil, reduce heat and simmer 20 minutes. Remove from heat. Add the heavy cream.
- Working in batches in a traditional blender or using an immersion blender, puree until smooth and velvety, adding the remaining stock as needed to create desired texture. (I used all the broth.).
- Return to heat and cook just until heated through. Serve garnished with a dollop of sour cream, creme fraiche, yogurt or whipped cream.