ROASTED ROOT VEGETABLE BISQUE
Blend simple roasted root vegetables with tomato paste and curry seasonings for a hearty bisque everyone will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer.
- Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside.
- In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.
Nutrition Facts : Calories 400, Carbohydrate 42 g, Fat 5, Fiber 8 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1550 mg
ROOT VEGGIE BISQUE
Root veggies like rutabaga, turnip, sweet potato, parsnip and beets are blended together to create this out-of-this-world autumn soup. Serve meatless or top off with bacon bits.
Provided by By Brooke Lark
Categories Lunch
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Pierce the rutabaga, turnip, sweet potato, parsnips, and beet with a fork. Place all vegetables in a large, microwaveable bowl. Cover with plastic wrap and microwave for 10-12 minutes, or until each of the veggies are soft to the touch.
- Cut peels off of each of the veggies; discard. Place half of peeled vegetables in a large blender with half of vegetable broth and cream. Blend until smooth and completely pureed. Pour mixture into medium saucepan. Repeat with remaining vegetables, broth and cream.
- Heat over medium-high heat, stirring frequently, until steaming and hot. Serve topped with sour cream and bacon bits.
Nutrition Facts : ServingSize 1 Serving
OVEN-ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings (8 cups)
Number Of Ingredients 9
Steps:
- Place 2 baking sheets in the oven and preheat to 425 degrees F.
- Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
- Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
ROASTED ROOT VEGETABLE BISQUE RECIPE - (4.5/5)
Number Of Ingredients 16
Steps:
- 1 Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer. 2 Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside. 3 In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.
CELERY-ROOT BISQUE WITH SHIITAKES
Active time: 45 min Start to finish: 1 3/4 hr
Yield Makes 8 to 10 servings, or about 10 cups
Number Of Ingredients 10
Steps:
- Cook celery root, chopped celery, and shallots in 1/2 stick butter in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until softened but not browned, about 15 minutes. Add water, salt, and pepper and simmer, uncovered, until vegetables are very tender, about 30 minutes.
- Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then return to pot.
- Stir in cream and reheat bisque over low heat, stirring occasionally, about 5 minutes. Stir in lemon juice.
- While bisque is reheating, melt 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer mushrooms with a slotted spoon to a plate and add remaining 2 tablespoons butter to skillet. Cook butter over moderate heat, swirling skillet, until browned, about 2 minutes, then transfer to a small bowl.
- Serve bisque topped with mushrooms and drizzled with brown butter.
CELERY ROOT BISQUE WITH THYME CROUTONS
Categories Soup/Stew Potato Vegetable Appetizer Sauté Thanksgiving Root Vegetable Fall Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
- Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
- Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.
AUTUMN BISQUE
I like cozy comfort soups that taste creamy-without the cream. This one's full of good stuff like rutabagas, leeks, fresh herbs and almond milk. -Merry Graham, Newhall, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- Mix first 4 ingredients. Using a melon baller or 1-teaspoon measuring spoon, shape mixture into 12 balls. Freeze on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; freeze up to 2 months., In a 6-qt. stock pot, heat oil over medium heat; saute rutabagas, celery root, leeks and carrot for 8 minutes. Add garlic; cook and stir for 2 minutes. Stir in stock, herbs, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 30-35 minutes. , Puree soup using an immersion blender. Or cool slightly and puree in batches in a blender; return to pan. Stir in milk; heat through. Removed herbed margarine from freezer 15 minutes before serving. Top servings with chives and margarine.
Nutrition Facts : Calories 146 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
SLOW COOKER ROOT VEGGIE WINTER SOUP
Delicious root vegetable soup for those chilly winter days. My daughter wants this for Christmas! Can be served alone, over rice, or with grilled baguettes.
Provided by Tamara A
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine vegetable broth, chicken broth, and water in a slow cooker set on High. Stir in 1/2 teaspoon caraway seeds and dried cilantro.
- Combine remaining 1/2 teaspoon caraway seeds, tarragon, and coriander seeds in a spice grinder; pulse until finely ground. Stir into the slow cooker.
- Stir carrots, parsnips, rutabaga, and onion into the slow cooker. Cook on High until liquid is boiling. Reduce to Low and cook until vegetables are tender when pierced with a fork, about 5 hours.
- Season with white pepper; garnish with green onion.
Nutrition Facts : Calories 133.9 calories, Carbohydrate 30.5 g, Cholesterol 0.8 mg, Fat 0.7 g, Fiber 7.6 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 196.7 mg, Sugar 12.8 g
ROASTED ROOT VEGGIE BISQUE
This is an adaptation of a Barefoot Contessa recipe. I've been making Butternut Bisque for years but this one is fantastic. I made chicken stock from the remains of a lemon herb roasted chicken but I think this will also be very good with a good commercial chicken stock. Don't leave out the parsnips as I think they're the key to the fantastic flavor.
Provided by bmjohan
Categories Vegetable
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Dice carrots, parsnips, sweet potato and squash into 1 inch cubes. Divide between two cookie sheets, drizzle with 3 tbsp olive oil and sprinkle with salt & pepper. Toss well to coat. Roast for about 30 minutes, turning once, or till just about tender.
- Meanwhile, in large soup kettle, saute leeks in 1 tbsp olive oil and 1 tbsp butter, for about 10 minutes. When veggies are roasted, add to kettle along with 6 cups of chicken stock. Simmer 1 1/2 hours or till veggies are very tender. Puree about 3/4 of soup. I like to leave some veggies unpureed for texture. If too thick add enough stock to get desired consistancy. Serve with croutons or crackers.
Nutrition Facts : Calories 261.5, Fat 10.8, SaturatedFat 2.5, Cholesterol 9.2, Sodium 646.5, Carbohydrate 37, Fiber 6.9, Sugar 11.1, Protein 7.1
PARSNIP & CELERY ROOT BISQUE
Here's a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.-Merry Graham, Newhall, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.
Nutrition Facts : Calories 248 calories, Fat 15g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 904mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 6g protein.
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