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My body has declared that we have reached the season of All Dill All The Time. (One of my first personal signs of the coming of spring. I have no idea why, but it's true.)
So, I am making carrot dill soup. It has the benefit of being fairly low demand in the cooking, and freezing well. The same basic method can be used for lots of other vegetables and herb blends (I have plans to try it with beets, and with cauliflower - ok, there I'd add some cheese). And it'd do fine with parsnips or turnips or other root veggies, though you might want to adjust the roasting part.
[and now I want to go to the co-op and buy out their produce section.]
My normal method is fairly simple (and noted within). Today, however, I wanted to experiment.
( Recipes within )
So, I am making carrot dill soup. It has the benefit of being fairly low demand in the cooking, and freezing well. The same basic method can be used for lots of other vegetables and herb blends (I have plans to try it with beets, and with cauliflower - ok, there I'd add some cheese). And it'd do fine with parsnips or turnips or other root veggies, though you might want to adjust the roasting part.
[and now I want to go to the co-op and buy out their produce section.]
My normal method is fairly simple (and noted within). Today, however, I wanted to experiment.
( Recipes within )
