ROOT VEGETABLE AND SQUASH PURéE
Categories Food Processor Dairy Potato Vegetable Side Bake Christmas Thanksgiving Root Vegetable Carrot Parsnip Squash Butternut Squash Fall Winter Christmas Eve Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Butter 10- to 12-cup casserole. Bring large pot of salted water to boil. Peel and seed squash and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Add vegetables and bay leaves to boiling water; cook until tender, stirring occasionally, about 20 minutes. Drain vegetables. Discard bay leaves.
- Puree half of vegetables in processor with half of butter and half of cream, scraping down sides of bowl occasionally. Transfer puree to bowl. Repeat with remaining vegetables, butter and cream. Transfer to same bowl. Season with nutmeg, salt and pepper. Transfer puree to prepared casserole. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Preheat oven to 350°F. Bake puree until heated and beginning to brown on top, about 45 minutes. Serve hot.
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).
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
WINTER ROOT VEGETABLE SOUP
I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.
Provided by LOOSENUP
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
- Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
- Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g
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 DELICATA SQUASH PURéE
Provided by Alex Witchel
Categories side dish
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Halve squash lengthwise and place on a cookie sheet, cut sides up. Rub with oil, and season with salt and white pepper to taste. Roast until flesh yields easily to the touch, 30 to 60 minutes, depending on size of squash.
- Remove from oven and scoop out and discard seeds from central cavity. Scoop out flesh and place in a food processor. Process until very smooth. Transfer to a nonstick saucepan, place over low heat, and stir constantly until any liquid has evaporated and squash is dry, 8 to 10 minutes.
- Transfer to a food mill and press squash through into nonstick saucepan. Stir in butter and cinnamon. Season with salt and white pepper as needed. Return to low heat just until reheated. Use immediately, or cover and refrigerate for up to 24 hours. Reheat gently before serving.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 13 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 660 milligrams, Sugar 0 grams, TransFat 0 grams
More about "root vegetable and squash purée recipes"
LEMON HALIBUT WITH ROOT VEGETABLE PURéE RECIPE
From alexreichek.com
WHIPPED ROOT VEGETABLES RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
HOW TO MAKE THE CREAMIEST PURéED VEGETABLE SOUP
From thespruceeats.com
TRIO OF ROOT VEG PUREE | ANNABEL KARMEL
From annabelkarmel.com
ROOT VEGETABLE AND SQUASH PUREE - BIGOVEN.COM
From bigoven.com
VEAL MEDALLIONS WITH COFFEE-COGNAC SAUCE AND SQUASH PURéE
From pinterest.ca
ROASTED ROOT VEGETABLES (MAPLE BALSAMIC & PARMESAN) + VIDEO!
From carlsbadcravings.com
OVEN ROASTED ROOT VEGETABLES WITH BALSAMIC GLAZE
From giveitsomethyme.com
ROOT VEGETABLE AND SQUASH PUREE RECIPE - COOKEATSHARE
From cookeatshare.com
ROASTED ROOT VEGETABLES - DINNER AT THE ZOO
From dinneratthezoo.com
ROASTED BUTTERNUT SQUASH & ROOT VEGETABLES RECIPE - EATINGWELL
From eatingwell.com
CREAMY ROOT VEGETABLE PUREE RECIPE FROM AMANDA …
From rachaelrayshow.com
MAPLE ROASTED ROOT VEGETABLES WITH PARSNIP PUREE
From delscookingtwist.com
INDIAN-SPICED ROOT VEGETABLE CURRY - COOK VEGGIELICIOUS
From cookveggielicious.com
OMBRé ROOT VEGETABLE + SQUASH GRATIN WITH CASHEW ... - FEED …
From feedtheswimmers.com
BUTTERNUT SQUASH AND ROOT VEGETABLE SOUP - RECIPES - SUR LE PLAT
From surleplat.com
ROOT VEGETABLE PURéE – COOK LIKE CHUCK
From cooklikechuck.com
PARMESAN SQUASH PURéE | RICARDO
From ricardocuisine.com
ROOT VEGETABLE AND SQUASH PUREE RECIPE - COOKEATSHARE.COM
From cookeatshare.com
ROOT VEGETABLE MASH RECIPE - MOUNTAIN MAMA COOKS
From mountainmamacooks.com
HOW TO MAKE A VEGETABLE PURéE - SERIOUS EATS
From seriouseats.com
ROOT VEGETABLE PUREE WITH CAULIFLOWER - CREATIVE IN MY KITCHEN
From creativeinmykitchen.com
ROOT VEGETABLE PUREE WITH SHALLOTS AND THYME RECIPE
From mygourmetconnection.com
ROOT VEGETABLE PUREE SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
SPICE ROASTED ROOT VEGETABLE PURéE - THRIFTY FOODS
From thriftyfoods.com
TRIO OF ROOT VEGETABLE PUREE | ANNABEL KARMEL
From annabelkarmel.com
BUTTERNUT SQUASH AND CARROT PUREE - FROMANNASKITCHEN.COM
From fromannaskitchen.com
ROOT VEGETABLE PUREE RECIPE FOR BABIES | 7M + | ORGANIX
From organix.com
ROOT VEGETABLE SHEPHERD'S PIE RECIPE - LOS ANGELES TIMES
From latimes.com
ROOT VEGETABLE PUREE - BOGLE VINEYARDS
From boglewinery.com
ROOT VEGETABLE PUREE WITH SHALLOTS AND THYME | RECIPE - PINTEREST
From pinterest.com
BAKED ROOT VEGETABLE PURéE – TASTEFOOD
From tastefoodblog.com
ROOT VEGETABLE PURéE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SUMMER SQUASH PUREE - EASY TO CHEW
From easytochew.com
VEAL MEDALLIONS WITH COFFEE-COGNAC SAUCE AND SQUASH PURéE
From pinterest.ca
ROOT VEGGIE MASH WITH BUTTERNUT SQUASH RECIPE
From thereidhomestead.com
ROOT VEGETABLE SOUP - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
WINTER ROOT VEGETABLE PUREE (RECIPE) - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love