Tasty and Easy Recipes

Ingredients:
4 carrots
2 parsnips
1 small rutabaga or turnip
3 garlic cloves, peeled, do not dice
1 medium yellow onion
1 tbsp. olive oil
Sea salt, to taste
Ground pepper, to taste
Matzo Balls w/Chives
8 cups vegetable broth
3 tbsp. dill, chopped
2 tbsp. flat leaf parsley, chopped

Method:
Preheat oven to 400°F.
Cut the carrots, parsnips, rutabaga, and onion into a 1/2″ dice (about the size of a grape). Each vegetable should total about one cup.
Place diced vegetables and garlic on large baking sheet and toss with 1 tablespoon of olive oil and a little salt and pepper. Roast for about 30 minutes, until golden brown and tender. Remove from oven and cool.
Bring the vegetable broth, dill, and parsley to a boil. Boil for 1 minute, then turn down heat to a simmer and add roasted vegetables. Place matzo balls gently in soup. Simmer for 15 minutes before serving. Adjust seasonings with salt and pepper to taste.