Roasted Turnip Soup (COURTESY OF TRAVIS BARKHOUSE - PORT PUB BISTRO)

Preheat oven to 400 F. Ingredients 1 Ripe Tomato ½ Large Red Onion 1 Fresh Garlic Clove 3 - 12 oz. Bags Sawler Baby Cut & Peeled Turnips Pinch of Salt ½ tbsp. Pepper 1 cup Brown Sugar 6 Fresh Basil Leaves 1 oz. White Wine 500 ml. Whipping Cream Water Cinnamon

Preparation Dice turnip sticks into medium sized cubes. Sprinkle brown sugar on top of turnip. Bake for 15 - 20 minutes. While turnip is cooking, dice tomatoes and red onion and chop garlic and fresh basil. When turnip is done take chopped tomato, red onion, garlic and basil and mix with turnip and brown sugar. Cook for additional 5 - 10 minutes until tomatoes are tender. Remove from oven. Combine 1½ litres of water, whipping cream and white wine. Add the turnip mixture from the oven, and then puree the mixture. Return to top of stove and cook on medium heat for 15 minutes. Serve in a soup bowl and top with a pinch of cinnamon. Makes 2.5 litres.