PUREE OF THREE ROOT VEGETABLES
I LOVE this dish. Healthy comfort food...go figure. It's the texture variations that make this dish so special. If you like, substitute your own favorite root vegetables. Celery root, turnips, rutabagas or Jerusalem artichokes all work deliciously. Double the butter if you'd like a richer, smoother puree.
Provided by sugarpea
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Put all the vegetables in a large saucepan,cover with cold water and simmer, covered, 25-30 minutes or until tender; drain vegetables, reserving 1/2 cup of the cooking liquid.
- Force the potatoes through a ricer into a bowl or mash them in the bowl with a potato masher.
- Puree the parsnips in a food processor with the butter; stir into the potatoes.
- Coarsely shred the carrots into the bowl and gently but thoroughly stir them in, adding salt and pepper to taste and enough of the cooking liquid to attain the preferred consistency.
- Can be made the day before and refrigerated; reheat in microwave to serve.
Nutrition Facts : Calories 306.4, Fat 8.3, SaturatedFat 5, Cholesterol 20.4, Sodium 39.3, Carbohydrate 55.7, Fiber 11.3, Sugar 9.4, Protein 5.2
SAVORY MASHED ROOT VEGETABLES
Steps:
- Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
- While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ¿ do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
- Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.
AUTUMN ROOT VEGETABLE PURéE
Provided by Frank Stitt
Categories Vegetable Side Christmas Thanksgiving Carrot Parsnip Turnip Sweet Potato/Yam Fall Rutabaga Christmas Eve Boil Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the turnips, carrots, parsnip, sweet potato, and rutabaga, add a good pinch of salt, and cover by 2 inches with water. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 30 to 40 minutes.
- Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill and puree. Add the butter and salt and pepper to taste, and reheat if necessary before serving.
ROOT VEGETABLE PUREE
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h
Yield Four servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees. Brush the carrots, parsnips, turnip and sweet potato with the olive oil and place the vegetables on a large baking sheet. Roast until tender, about 30-45 minutes, turning frequently. Set aside to cool.
- Peel the sweet potato. Finely chop all of the roasted vegetables and transfer to a large saucepan.
- Add the celery root, mace, nutmeg, thyme, broth and Sherry vinegar. Bring to a boil and simmer over medium heat for 15 minutes. Transfer to a blender or food processor and puree until smooth. Add the salt and pepper. Serve with the veal shanks.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 499 milligrams, Sugar 10 grams
PURéE OF THREE ROOT VEGETABLES
Categories Food Processor Potato Side Low Cal Carrot Jerusalem Artichoke Fall Gourmet
Yield Serves 6
Number Of Ingredients 4
Steps:
- In a kettle combine the potatoes, peeled and halved, the celery root or Jerusalem artichokes, and the carrots with cold water to cover and simmer the vegetables, covered, for 25 to 30 minutes, or until they are tender. Reserve 1 cup of the cooking liquid and drain the vegetables in a colander. Force the potatoes through a ricer into a large bowl or mash them in the bowl with a potato masher. In a food processor puree the celery root or the Jerusalem artichokes with the butter until the mixture is smooth and stir the mixture into the potatoes. Using the coarse side of a grater shred the carrots into the bowl and combine the mixture well, adding salt and pepper to taste and enough of the reserved cooking liquid to achieve the desired consistency. The puree may be made 1 day in advance and kept covered and chilled.
ROOT VEGETABLE SOUP
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Provided by Melissa Clark
Categories easy, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams
ROOT VEGETABLE PURéE
Categories Food Processor Potato Side Christmas Thanksgiving Root Vegetable Carrot Rutabaga Christmas Eve Gourmet
Yield Serves 8
Number Of Ingredients 4
Steps:
- In a large saucepan cover rutabagas and carrots with salted water. Bring water to a boil and simmer, covered, until vegetables are very tender, 40 to 50 minutes.
- While rutabagas and carrots are simmering, peel potatoes and cut into 1/4-inch pieces. In another large saucepan cover potatoes with salted water. Bring water to a boil and simmer potatoes, covered, until tender, 15 to 20 minutes.
- Drain rutabagas and carrots well in a large sieve and in a food processor puree until smooth. Drain potatoes well in sieve and force through a ricer or food mill fitted with a medium disk into a large bowl. Stir in rutabaga-carrot puree, butter, and salt and pepper to taste and combine well. Puree may be 3 days ahead and chilled, covered. Reheat puree before serving.
MARBLEIZED ROOT VEGETABLE PURéE
Categories Food Processor Potato Side Bake Christmas Thanksgiving Vegetarian High Fiber Pear Carrot Parsnip Turnip Christmas Eve Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 2-quart baking dish. Cook potatoes, turnips, parsnips and pear in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to pot. Stir over low heat until excess moisture evaporates, about 1 minute. Add cream and 5 tablespoons butter and mash until smooth. Season with salt and pepper.
- Meanwhile, cook carrots in another large pot of boiling salted water until tender, about 15 minutes. Drain. Transfer to processor. Add 2 tablespoons butter and 1/8 teaspoon nutmeg and puree until smooth. Season with salt and pepper.
- Alternate potato and carrot purees by 1/2 cupfuls in baking dish. Draw knife through purees to marbleize. Melt 1 tablespoon butter. Drizzle over purees. Sprinkle with additional nutmeg. Cover with foil. (Can be made 1 day ahead; chill.) Bake covered puree until heated through, about 35 minutes (or 45 minutes if chilled).
CREAMY RICE WITH PARSNIP PURéE AND ROOT VEGETABLES
Provided by Dan Barber
Categories Rice Side Low Fat Vegetarian Low Cal High Fiber Root Vegetable Parsnip Winter Healthy Low Cholesterol Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- For parsnip puree:
- Heat oil in heavy medium saucepan over medium heat. Add parsnips and sauté until beginning to soften but not brown, about 5 minutes. Add 2 cups vegetable stock and bring to boil over medium-high heat. Reduce heat to medium; boil gently, uncovered, until parsnips are tender and stock is reduced by about half, about 35 minutes.
- Transfer parsnip and stock mixture to blender and puree until smooth, scraping down sides occasionally and adding more vegetable stock by tablespoonfuls if puree is very thick. Transfer to bowl. Season puree to taste with salt and pepper. do ahead Can be made 2 hours ahead. Let stand at room temperature.
- For blanched vegetables:
- Bring medium saucepan of salted water to boil. Add cubed carrots, parsnips, and turnips; simmer just until tender, about 5 minutes. Drain. Transfer vegetables to bowl of ice water and let stand 10 minutes. Drain well. DO AHEAD: Vegetables can be made 2 hours ahead. Let stand at room temperature.
- For rice:
- Combine 2 1/2 cups water, rice, and 3/4 teaspoon coarse salt in medium saucepan; bring to boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat. DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature.
- Combine cooked rice and 1 3/4 cups vegetable stock in heavy large saucepan. Bring to simmer. Add parsnip puree and stir until heated through and well blended. Stir in blanched vegetables and cook 2 minutes longer. Season rice to taste with salt and pepper. Divide among plates and serve.
PURéE OF WINTER VEGETABLE SOUP
Living in France, I was always impressed by the bags of mixed vegetables, called soupe, sold in farmers' markets and supermarkets alike. The bags usually included an onion, carrots and celery, a leek, a turnip or two and a bouquet garni consisting of a bay leaf, a sprig of thyme and another of parsley. I've added root vegetables to this ginger-scented soup, which is inspired by the many simple suppers I enjoyed in the homes of French friends.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 1h15m
Yield Serves six
Number Of Ingredients 14
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the leeks and a generous pinch of salt. Cook, stirring often, until tender but not browned, about five more minutes. Add the carrots, kohlrabi, turnips, potatoes and water or stock. Bring to a boil.
- Meanwhile, wrap the ginger, bay leaf, thyme, parsley and peppercorns in cheesecloth. Tie them up to make a bouquet garni, and add to the pot. Add salt to taste (about 2 teaspoons), reduce the heat, cover and simmer one hour. Remove the cheesecloth bag, and discard.
- Blend the soup until smooth with an immersion blender or in batches in a regular blender. (Do not put the top on tight; cover the top with a towel to prevent hot splashes.) Pour the soup through a strainer into a bowl; press the soup through the strainer with the back of a ladle or with a pestle. Return to the pot and heat through. Add lots of freshly ground pepper, taste and adjust salt, and serve.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1070 milligrams, Sugar 7 grams
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