Carrot Turnip Sweet Potato Bisque Food

ROOT VEGETABLE TAGINE WITH SWEET POTATOES, CARROTS, TURNIPS, AND SPICE-ROASTED CHICKPEAS

Steps:

• Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Transfer to small bowl. Add red pepper, turmeric, and 1/2 teaspoon salt.
• Mix lemon slices, lemon juice, and 4 teaspoons coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool preserved lemon. Drain and chop. DO AHEAD: Spice blend and preserved lemon can be made 1 week ahead. Store spice blend airtight at room temperature. Transfer preserved lemon to small bowl; cover and chill.
• Heat olive oil in heavy large pot over medium-high heat. Add onion; sprinkle with salt and sauté until beginning to soften, about 5 minutes. Add toasted spice blend, garlic, and tomato paste; stir 1 minute. Add carrots and celery; stir 2 minutes. Add chopped preserved lemon, 4 cups water, sweet potatoes, turnips, olives, and sun-dried tomatoes. Simmer with lid ajar until vegetables are tender, stirring occasionally, about 35 minutes. Stir in parsley, cilantro, and mint. Season to taste with salt and pepper. Remove from heat and let stand 10 minutes to allow flavors to blend.
• Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle Spice-Roasted Chickpeas over and serve.

SWEET POTATO CARROT BISQUE

Steps:

• Put both carrots and sweet potato into large kettle with the chicken broth and simmer until the veggies are tender (20 minutes or so), adding water if needed to keep veggies covered.
• Saute onion in butter.
• When onion is translucent add to pot of veggies.
• Cool mixture for 15 minutes.
• Place mix into blender 2 cups at a time and puree until smooth.
• When all of mixture is pureed, add spices and blend.
• Simmer about 15 minutes.
• Blend in yogurt (or mayo) right before serving.
• Serve with toppings on the side (my kids will eat almost anything they can add toppings to!).

CARROT, TURNIP, SWEET POTATO BISQUE

Steps:

• Peel and dice onions, shallots, potatoes, turnips, carrots. Saute in butter (or olive oil). Add thyme, sage, nutmeg, salt, and pepper. Add fresh parsely. Add stock and cream as necessary. Food process mixture to bisque. Simmer for 30 minutes (or longer for more robust flavor).

SWEET POTATO BISQUE

Steps:

• Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
• Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

TOMATO SWEET POTATO BISQUE

Steps:

• Heat a large saucepan over medium-high heat.
• Add the oil and heat until just hot. Add the carrot, celery, onion, and ½ teaspoon salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes.
• Add the jalapeno, garlic, thyme, and basil. Cook, stirring occasionally, until the vegetables are nice and brown, about 7 minutes.
• Stir in the tomatoes with their juices, then stir in the stock and sweet potato.
• Bring to a boil, then reduce the heat to maintain a steady simmer. Simmer until the sweet potato is very, very tender, about 1 hour. The sweet potatoes should be soft enough to mash easily with the back of a spoon.
• Remove and discard the thyme sprigs.
• Using an immersion blender or stand blender (working in batches if necessary), puree until silky smooth.
• Reheat the soup over low heat.
• Stir in the cream.
• For a thinner soup, stir in more stock.
• Season to taste with salt and pepper and serve hot.

SWEET POTATO BISQUE

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add carrots and onion to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Stir in water, sweet potatoes, bay leaves, curry, salt, cinnamon, paprika and pepper. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Discard bay leaves. Stir in cream and sour cream just until blended. Cool., Meanwhile, in a small bowl, combine mint, oil, sugar, salt, pepper flakes and pepper. Let stand 5-10 minutes., Process bisque in batches in a blender until smooth; return all to the pan. Heat through (do not boil). Ladle bisque into bowls; drizzle with minted chili oil.

SWEET POTATO, PARSNIP AND TURNIP BISQUE

Steps:

• In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
• Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
• Add the chicken stock and bring to a boil.
• Boil uncovered for 15 minutes or until vegetables are tender.
• Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
• Slowly add the heavy cream into the puree.
• Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.

TURNIP AND SWEET POTATO GRATIN

Steps:

• Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly. Season with salt and pepper and sprinkle with one-third of the flour. Repeat to make 3 more layers, sprinkling with salt, pepper, and flour between layers. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact. Cover with foil and bake until vegetables are tender when pierced with a knife, 45 minutes.
• Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake until cheese is golden and bubbling, 12 to 15 minutes. Let gratin sit 10 minutes before serving.

CHEESY TURNIPS AND CARROTS

Steps:

• In a large saucepan, combine turnips, carrots, ginger, water and 1/2 teaspoon salt. Cover and cook over medium-high heat for 10-15 minutes or until vegetables are tender; drain and reserve liquid. Set vegetables aside. , In a large skillet, saute onion and celery in butter until tender; stir in the flour, pepper and remaining salt. Add milk and the vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in vegetables and heat through.