Dutch Vegetable Whip Recipes
VEGETABLE WHIP
This is an old French Canadian recipe I have been making for years. Even people who don't like turnip will like this, since the addition of the other vegetables blend in and hide the normally strong turnip taste. Depending on your taste, you can experiment with the relative amounts of the vegetables, eg: increase the onion or potatoes, decrease the turnip.
Provided by SNOG
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Place the turnip, carrots, onion, and potatoes in a pot with water to cover. Bring to a boil over medium-high heat, and cook until fork-tender.
- Drain the water from the vegetables, and stir in the butter until melted. Beat with an electric mixer, adding milk gradually, until light and fluffy. Do not beat for too long, just until smooth. Season to taste with salt and pepper, and serve hot.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 34.3 g, Cholesterol 16.5 mg, Fat 6.3 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 3.9 g, Sodium 88.7 mg, Sugar 4.8 g
DUTCH OVEN VEGETABLE BEEF SOUP
This vegetable beef soup is hearty with a kick of flavor. Made with top sirloin and fresh and frozen vegetables, it's super easy to prepare and ready in just under two hours. There is nothing better than soup prepared in aDutch oven!
Provided by Rose
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h50m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a large Dutch over over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes. Remove browned beef with a slotted spoon to a plate, retaining beef drippings in the Dutch oven.
- Saute celery and onion in the beef drippings until tender, about 5 minutes. Return beef to the Dutch oven; add water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves.
- Place a cover on the Dutch oven, bring the mixture to a boil, reduce heat to low, remove cover from the pot, and simmer the mixture until thick, about 45 minutes.
- Stir frozen corn, frozen green beans, and hot pepper sauce into the mixture in the pot. Place cover on the pot and cook at a simmer until the corn and green beans are just cooked through, about 30 minutes.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 20 g, Cholesterol 44.8 mg, Fat 5.8 g, Fiber 3.5 g, Protein 19.5 g, SaturatedFat 1.8 g, Sodium 547.2 mg, Sugar 4.9 g
DUTCH VEGETABLE WHIP
Categories Potato
Number Of Ingredients 7
Steps:
- Cook potatoes and carrots and apples in pot of water that is almost covering them. Once the potatoes and carrots can be pierced through easily with a fork, after 15-20 minutes of cooking, drain the water. Add 1 tablspoon butter/margarine per person and 2 tablespoons of milk per person to the potatoe/carrot/apple mash. Smash with potatoe masher or with electric beater till nice and creamy. Add the diced meat and salt and pepper to taste. For the munchkins, heap on plates, then mold to car, train, etc, for added fun for lunch!
VEGETABLE WHIP
This is an old French Canadian recipe I have been making for years. Even people who don't like turnip will like this, since the addition of the other vegetables blend in and hide the normally strong turnip taste. Depending on your taste, you can experiment with the relative amounts of the vegetables, eg: increase the onion or potatoes, decrease the turnip.
Provided by SNOG
Categories Potato Side Dishes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Place the turnip, carrots, onion, and potatoes in a pot with water to cover. Bring to a boil over medium-high heat, and cook until fork-tender.
- Drain the water from the vegetables, and stir in the butter until melted. Beat with an electric mixer, adding milk gradually, until light and fluffy. Do not beat for too long, just until smooth. Season to taste with salt and pepper, and serve hot.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 34.3 g, Cholesterol 16.5 mg, Fat 6.3 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 3.9 g, Sodium 88.7 mg, Sugar 4.8 g
VEGETABLE WHIP
This is an old French Canadian recipe I have been making for years. Even people who don't like turnip will like this, since the addition of the other vegetables blend in and hide the normally strong turnip taste. Depending on your taste, you can experiment with the relative amounts of the vegetables, eg: increase the onion or potatoes, decrease the turnip.
Provided by SNOG
Categories Potato Side Dishes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Place the turnip, carrots, onion, and potatoes in a pot with water to cover. Bring to a boil over medium-high heat, and cook until fork-tender.
- Drain the water from the vegetables, and stir in the butter until melted. Beat with an electric mixer, adding milk gradually, until light and fluffy. Do not beat for too long, just until smooth. Season to taste with salt and pepper, and serve hot.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 34.3 g, Cholesterol 16.5 mg, Fat 6.3 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 3.9 g, Sodium 88.7 mg, Sugar 4.8 g
ROOT VEGETABLE WHIP
This makes a nice change from mashed potatoes, you may also oven-roast the veggies in place of boiling if desired. All tastes differ so you will need to experiment with amounts of vegetables, start with these amounts the first time you make this, the next time you make increase or decrease the veggies as desired, also adjust the roasted garlic puree to taste, or you may omit completely, you may roast your garlic bulb up to a day ahead in refrigerate. This recipe pairs well with a roasted chicken, turkey or a ham dinner :)
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan place the turnip, carrots, onion and potatoes.
- Add in water or chicken broth just to cover the veggies; bring to a boil over medium heat and cook until just fork-tender; drain VERY well.
- Place the cooked veggies in a bowl along with the roasted garlic puree then stir in the butter until melted (start with 4 tablespoon butter and add in more if desired).
- Beat using an electric mixer, adding in evaporated milk gradually, mixing until JUST light and fluffy (do not overbeat!).
- Season with lots coarse black pepper then mix in Parmesan cheese (if using).
- Season with seasoned salt or white salt to taste.
Nutrition Facts : Calories 297.1, Fat 9.6, SaturatedFat 5.9, Cholesterol 26.4, Sodium 132.5, Carbohydrate 48, Fiber 6.6, Sugar 5.4, Protein 6.8
VEGETABLE WHIP
This is an old French Canadian recipe I have been making for years. Even people who don't like turnip will like this, since the addition of the other vegetables blend in and hide the normally strong turnip taste. Depending on your taste, you can experiment with the relative amounts of the vegetables, eg: increase the onion or potatoes, decrease the turnip.
Provided by SNOG
Categories Potato Side Dishes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Place the turnip, carrots, onion, and potatoes in a pot with water to cover. Bring to a boil over medium-high heat, and cook until fork-tender.
- Drain the water from the vegetables, and stir in the butter until melted. Beat with an electric mixer, adding milk gradually, until light and fluffy. Do not beat for too long, just until smooth. Season to taste with salt and pepper, and serve hot.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 34.3 g, Cholesterol 16.5 mg, Fat 6.3 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 3.9 g, Sodium 88.7 mg, Sugar 4.8 g
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