Here’s another recipe that is great for Thanksgiving leftovers. My Roasted Root Vegetables are a big crowd pleaser on Turkey Day. This year, I accidently bought way too many vegetables. I also cut up way too many vegetables. This is by far my favorite mixture of vegetables to roast but they are also great in a soup. I just threw those extra cut up veggies in the pressure cooker with some chopped turkey bacon. You could also use leftover turkey, chicken, beef, or go meatless. This is a great comfort food soup. Makes about 8 servings
1 rutabega, peeled and diced
1 turnip, peeled and diced
1 cup carrots
1 parsnip, peeled and diced
1 sweet potato, diced
4 slices turkey bacon, chopped
8 brussell sprouts, cut in half
1 cup diced fennel
1/2 cup chopped leeks or onions
1 tsp sea salt
1 tsp parsley
1/2 tsp black pepper
1/2 tsp italian seasonings
5 cups turkey stock * see note below* (or chicken, vegetable, etc)
In a pressure cooker, combine all ingredients. Pressure cook for about 15 minutes. Alternatively, you could slow cook this or even cook in a stock pot for about 30-40 minutes until vegetables are cooked.
*Turkey stock: don’t throw out your turkey carcass after cleaning the meat off! Throw the bones in a slow cooker and fill up with water. Slow cook on low for 8-10 hours. Ladle into jars and refrigerate. You should get a nice gelatinous bone broth that is very nutritious and flavorful.*