2 pounds rutabagas, peeled and chopped (about 4 cups)
1-1/4 pounds red potatoes, chopped (about 4 cups)
1 large onion, chopped
6 tablespoons canola oil, divided
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups cubed fully cooked ham or country ham
1 medium sweet red pepper, chopped
2 celery ribs, chopped
1/2 cup all-purpose flour
1-1/2 teaspoons onion powder
1-1/2 teaspoons smoked paprika
8 cups chicken or ham stock
1 cup heavy whipping cream
Salt and pepper to taste
1. Preheat oven to 425°. Place rutabagas, potatoes and onion in a large bowl. Add 2 tablespoons oil, salt and pepper; toss to coat. Transfer to two greased 15x10x1-in. baking pans. Roast 35 to 40 minutes or until tender, stirring occasionally.
2. Meanwhile, in a 6-qt. stockpot, heat 2 tablespoons oil over medium heat. Add ham; cook and stir 7 to 9 minutes or until browned. Remove ham with a slotted spoon; drain on paper towels.
3. In same pot, heat remaining oil. Add red pepper and celery; cook and stir 4 to 6 minutes or until crisp-tender. Stir in flour, onion powder and paprika until blended; gradually stir in stock. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, about 5 minutes.
4. Stir in cream, roasted vegetables and ham; heat through. Season with salt and pepper to taste.
TOTAL TIME: Prep: 45 min. Cook: 25 min.
YIELD: 12 servings (3 quarts).
Nutrition Facts
1 cup: 254 calories, 15g fat (5g saturated fat), 33mg cholesterol, 776mg sodium, 21g carbohydrate (6g sugars, 3g fiber), 10g protein.