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.
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
ROASTED VEGETABLE SOUP
Steps:
- In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Serve with Brioche Croutons and a drizzle of good olive oil.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.
CELERIAC PUREE (CELERY ROOT PUREE)
Creamy, garlicky, and so tasty, this celeriac puree (or celery root puree) is an easy root vegetable side that's perfect for Sunday supper or that special occasion meal. It's a wonderful alternative to potatoes when you're craving something different!
Provided by Dawn | Girl Heart Food
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Clean and peel celeriac root and cut into chunks.
- Place celeriac root chunks into a large pot of water with garlic cloves (there should be an inch or two of water above the celeriac, basically ensuring that it is fully submerged and covered by the water). Bring to a boil, cover with lid ajar and cook for 20 minutes or until celeriac is tender. Drain. Note: As you are cooking the celeriac, reduce the heat, if necessary, while still maintaining a boil.
- Meanwhile, combine heavy cream, milk, butter and salt in a small saucepan or pot over medium-low heat until warmed through (to remove the chill from the dairy so it doesn't cool down your celeriac when added).
- Place cooked celeriac root into a large mixing bowl, along with cream mixture. Use a hand mixer to combine everything until nice and creamy (alternatively, if you just want to rice and/or mash, that's okay too). Note: If your quantity of celeriac root is less that what was used here, you may want to use a little less of the cream/milk mixture.
- Transfer the puree to a serving dish and top with more melted butter and chives, if desired. Serve and enjoy!
ROASTED ROOT VEGETABLE SOUP
This Roasted Root Vegetable Soup is easy to make and the perfect cozy meal for winter!
Provided by She Likes Food
Categories Soup
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Pre-heat oven to 450 degrees Fahrenheit. Divide the root vegetables evenly on two large baking sheets. Drizzle each with 1 1/2 teaspoons olive oil and season each with 1/2 teaspon salt and 1/4 teaspoon pepper. Place both baking sheets in the oven and roast for about 30 minutes minutes flipping once rotating trays halfway through.
- Heat a large pot over medium heat and add in 1 teaspoon olive oil, yellow onion, garlic, thyme, rosemary, bay leaves, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for about five minutes. Next, add the roasted root vegetables and stir. Then, add the vegetable stock. Bring to a boil, reduce to a simmer and simmer for ten minutes.
- Turn off the heat and let soup cool. Then, using an immersion blender blend the soup to desired consistency. You can also blend the soup in batches in a blender or food processor. Add the soup back to the pot and heat when ready to serve.
Nutrition Facts : ServingSize 1 bowl, Calories 132 calories, Sugar 12.3 g, Sodium 849 mg, Fat 0.4 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 31.1 g, Fiber 5.8 g, Protein 2.6 g, Cholesterol 0 mg
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 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.
WINTER VEGETABLE PUREE
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet. Saut?egetables and pears for 20 to 25 minutes, until tender. Add a little water if necessary to prevent sticking.
- Puree mixture in a food processor. Stir in nutmeg, and season to taste.
More about "root vegetable purée food"
MIX UP YOUR MASHED POTATO ROUTINE WITH CELERY ROOT PURéE ...
From lynnecurry.com
Cuisine FrenchTotal Time 40 minsCategory Side DishCalories 111 per serving
- Wash the celery root, then peel it with a sharp vegetable peeler or a knife to remove all of outer layers until there is only the smooth cream-colored flesh. Slice the celery root into slices 1 inch thick and then into cubes.
- Put the celery root and the potato into a sauce pan. Add the stock, 1 teaspoon of the salt, garlic and bay leaf. Bring the liquid to a boil and then simmer until the celery root and the potato are fork tender, 25 to 30 minutes.
- Strain the vegetables well (reserve this liquid for soup). Reserve the garlic, but discard the bay leaf. Put the celery root, potatoes, garlic, butter, sour cream, if using, the remaining 1/4 teaspoon salt and pepper into the bowl of a food processor.
- Puree until the mixture is very smooth. Taste for seasoning and either serve immediately or keep warm by transferring the puree into a metal bowl and setting it over a pot of simmering water with foil or parchment paper pressed down onto the surface to prevent drying.
ROASTED ROOT VEGGIES + THYME PUREE - BABY FOODE
From babyfoode.com
5/5 (4)Servings 30Cuisine Baby FoodCategory Main Course
- Preheat oven to 400 degrees. Line a baking sheet with tin foil or a silicon mat, or spray with cooking spray.
- Place the carrots, sweet potato, parsnips, golden beet on the baking sheet, drizzle them with the olive oil and sprinkle with thyme and mix together with your hands or a big spoon until everything is incorporated.
- Bake for 30 minutes, stirring halfway through, or until tender when pricked with a fork. If you cut larger pieces it might take you an additional 10-15 minutes of roasting time.
- Transfer all ingredients into a blender and add the liquid. Puree until smooth, roughly 1-2 minutes, adding additional liquid in 1/4 cup increments if needed. I had to add 1 1/2 cups of water to the puree pictured above.
ROOT VEGETABLE PUREE WITH SHALLOTS AND THYME RECIPE ...
From mygourmetconnection.com
4.7/5 (3)Category VegetablesCuisine AmericanTotal Time 30 mins
- Heat 2 tablespoons of butter in a pan over medium-low heat. Add the shallots and cook until soft and aromatic, about 4 minutes.
- Add the sugar, season with salt and pepper and continue cooking until the shallots are golden brown, about 6 minutes more. Set aside.
- Add about 1 inch of water to a large pot fitted with a steamer rack. Bring to a boil, add the carrots first, then the turnips.
- Cover and steam for 4 minutes, then add the parsnips. Continue cooking until all the veggies are tender when pierced with a knife, about 4 to 6 minutes more.
ROOT-VEGETABLE HOT DISH WITH PARSNIP PUREE RECIPE - GAVIN ...
From foodandwine.com
Servings 8-10Total Time 3 hrsCategory Casseroles
- Preheat the oven to 400°. In a large saucepan, heat the oil. Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Add the sorghum and stock and bring to a boil over high heat. Reduce the heat to low, cover and simmer, stirring occasionally, until the sorghum is tender and the stock is absorbed, about 1 hour. Season the sorghum with salt and pepper.
- In a very large bowl, toss all of the vegetables with the olive oil and season generously with salt and pepper. Spread the vegetables in an even layer on 2 large rimmed baking sheets. Roast until tender and lightly browned, 30 to 35 minutes; stir the vegetables halfway through roasting.
- In a medium saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the parsnips, stock and a generous pinch of salt and bring to a boil. Simmer over moderately high heat until the parsnips are tender and the stock is slightly reduced, about 20 minutes. Let cool slightly, then transfer the parsnips and their cooking liquid to a food processor and puree until smooth. Season with salt.
- In a large saucepan, heat 1/2 inch of oil until shimmering. In a bowl, toss the sliced shallots with the flour. Working in batches, fry the shallots over moderately high heat, stirring, until lightly browned and crisp. Using a slotted spoon, transfer the fried shallots to a paper towel–lined plate to drain; season with salt. Garnish the casserole with the crispy shallots and chives and serve.
20 QUICK AND EASY VEGETABLE PUREES FOR BABIES
From mylittlemoppet.com
Estimated Reading Time 7 mins
- Potato Puree. Potato Puree makes an excellent first food for babies. It has a soft consistency,easily mashable and it is the least allergenic food. Start with little quantity as some babies may develop tummy upset due to gas.
- Sweet Potato Puree. Sweet potatoes have a high fiber content and are a good food to try to prevent constipation in babies. Sweet Potatoes also tend to release energy slowly so this is a good option at dinner to ensure your little one doesn’t get hungry during the night.
- Carrot Puree. Carrots are naturally sweet, which make it more readily accepted by little babies! The orange color indicates the presence of beta carotene, which means healthy eyesight for your little rabbit!
- Pumpkin Puree. Besides being rich in fiber and antioxidants, pumpkin also has anti bacterial properties and kills intestinal worms. This is an ideal first food for babies, more so because it has a soft lovely consistency when cooked and is easily mashable.
- French Beans Puree. French beans are an excellent source of plant derived micro nutrients, minerals and vitamins like A, B1, B6 and C. This makes them a must have vegetable for babies.
- Red Lentil Carrot Puree. Red lentils are very easy to cook and make the perfect ingredient for a puree! This recipe from Au Petit Gout uses shallots to add an interesting twist.
- Red Pepper Puree. Red pepper is not a common choice for stage 1 baby purees, but it shoudl be! Baby Foode shows you how easy it is to make this antioxidant rich and gorgeous lookking puree!
- Bottle Gourd Puree. Being non allergenic, bottle gourd is one of the perfect foods for weaning babies. With a water content over 90%, it promotes easy digestion and relieves constipation.
- Zucchini Puree. Zucchinis are increasingly available in the Indian market, so this recipe from Parent Hub must be easy enough to make! With a high water content and good fiber, this is an easily digestible stage 1 vegetable puree.
- Leek Puree. Leeks aren’t very common in Indian households, but they are available in specialty supermarkets. If you find some fresh leeks, then go ahead and give your baby a taste of international cuisine!
DUTCH OVEN SHORT RIBS WITH ROOT VEGETABLE PURéE - PLATTER TALK
From plattertalk.com
5/5 (10)Total Time 3 hrs 30 minsCategory DinnerCalories 550 per serving
- Preheat oven to 375° F and then season the ribs with salt and pepper and allow to rest at room temperature for about 30 minutes.
- Using a large mixing bowl, toss the ribs with four until evenly coated. Next, in a large Dutch oven, heat oil over medium-high setting. Once the oil is hot, sear the flour-coated short ribs on all sides, about 2 minutes per side. Work in batches and transfer the ribs to a plate when seared.
- Drain all but 1 tablespoon remaining oil from Dutch oven and lower the heat slightly, to medium. Brown the tomato paste slightly and then add the five-spice powder. Sir and cook until fragrant, about a minute. Add wine to the Dutch oven, deglaze the pan by scraping up the flavorful brown bits with a wooden spoon. Bring the cooking liquid to a boil, lower the heat and reduce for about 10 minutes.
- Rinse one carrot and one parsnip, cut into thirds and add them to the pot, along with the onion, broth, garlic, cilantro stems, bay leaves and the seared short ribs. Nestle the ribs in the liquid, allowing them to be submerged. Bring to a simmer and then cover and place in oven to braise for about 2 hours. Next, uncover and allow to braise for another 30 to 60 minutes, until the meat is tender and ready to fall off the bone.
CREAMY ROOT VEGETABLE PUREE RECIPE FROM AMANDA …
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- Cover and bring to a boil over medium-high heat, then lower to a simmer and cook, covered, until tender
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