2 Leeks, washed well and cut into 1/2” circles (light green and white parts only)
2 or more stalks of Green Garlic, bottoms trimmed the rest cut into about 1/2” pieces
1 Romanesco, cut into individual florets
1 Celeriac, peeled and diced into bite size pieces
3 Turnips, washed well and diced. Peel if they are really big
2 to 3 Carrots, peeled and diced
Eatwell Thyme Salt
Freshly ground Black Pepper
1 qt Eatwell Chicken Stock
1 can Coconut Milk
Zest from 1 Lemon
Red Pepper Flakes, to taste
Preheat oven to 400 F. Put the Romanesco, celeriac, carrots and turnips into a bowl. If you have any cauliflower leftover from last week you can add that to your roasting veg medley.
Toss with some olive oil, a good sprinkling of Eatwell Thyme Salt and black pepper. Put onto a parchment lined baking sheet and roast for 15 minutes, toss a little and roast for about another 15 minutes until everything is nice and toasty looking. In the meantime heat some olive oil in a heavy bottomed pot and add the leeks, and garlic. Sauté slowly while the rest of the veg is roasting in the oven. When the roasting veggies are done and them to the sauté pot, along with half the chicken stock. Using an immersion blender puree until relatively smooth. You can leave some chunky bits in for texture. Add the rest of the stock and the pepper flakes, heat and taste for seasoning. Add lemon zest and coconut milk. Taste and adjust seasoning if need be. If you don’t have Eatwell Thyme Salt at home, well you really should get some, but you can use a sprinkling of dried thyme or some chopped fresh thyme and plain salt.