INGREDIENTS:¼ cup canola oil
3 qts. carrots, peeled and diced
3 qts. sweet onions, diced
2 qts. parsnips, peeled and diced
2 gallons vegetable broth
1-½ cartons Classic Casserole (R) Au Gratin Potatoes with 3 seasoning packets
1 cup fresh parsley, chopped
¼ cup fresh thyme, minced
to taste, salt
to taste, pepperDIRECTIONS:In large bowl, combine oil, carrots, onions and parsnips. Toss well to coat with oil. Transfer vegetables to sheet pan(s); roast at 425°F for 25?30 minutes, stirring occasionally. Remove from heat and serve.
In large stock pot, bring broth to a boil; whisk in seasoning packets. Add potato slices and roasted vegetable mixture and bring to a boil. Reduce heat and simmer soup 20-25 minutes or until potatoes are just tender. Add herbs to soup, adjust seasonings. Remove from heat and serve; or, if for take-out, cool, cover and chill according to HACCP guidelines.SERVINGS:48 1-cup servings