In the realm of delectable dishes, puree of three root vegetables stands as a symphony of flavors, a culinary ensemble that captivates the senses with its creamy texture, vibrant colors, and earthy aroma. This culinary masterpiece, often featuring carrots, parsnips, and celery roots, invites you on a journey through a tapestry of flavors and textures, paying homage to the humble yet versatile roots of the earth. Whether you seek a comforting side dish to accompany your main course, a light and flavorful appetizer to whet your appetite, or a hearty and wholesome soup to nourish your soul, the puree of three root vegetables stands as a testament to the magic that can be conjured from the simplest of ingredients.
Let's cook with our recipes!
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.
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
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 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
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).
PUREED CAULIFLOWER AND ROOT VEGETABLE SOUP
This is a combination of a variety of soup recipes I found online that all used celery root--my new favorite vegetable. Perfect for a winter day.
Provided by jojomojo
Categories Yam/Sweet Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot, add diced onion to butter and olive oil. Saute over medium heat for 5 minutes.
- Add minced garlic cloves and heat an additional minute.
- Add the root vegetables, peeled and cubed, to the soup pot. Cover and heat on medium for 10 minutes, stirring occasionally.
- Heat stock and water to boiling. Add to soup pot with the bay leaf, black pepper, and salt.
- Cover pot and simmer on medium low for 1.5 hours (or until a fork easily pierces the vegetables).
- Remove bay leaf. Using a blender or immersion hand blender, puree soup mix.
- Alternative: My son prefers this soup in an non-pureed form. In that version, I cube the vegetables much smaller (about 1/2" cubes vs. the roughly 1 1/2" cubes I use for the pureed version). I reduce the cooking time to about 45 minutes, and add cooked egg noodles at the end for a brothy noodle soup. I also sometimes add small meatballs made out of ground turkey.
- For Vegetarian or Vegan use Vegetable broth.
Nutrition Facts : Calories 212.9, Fat 8.2, SaturatedFat 2.3, Cholesterol 8.7, Sodium 652.1, Carbohydrate 30.1, Fiber 5.7, Sugar 8.6, Protein 6.9
PUREE OF VEGETABLES
Provided by Pierre Franey
Categories dinner, side dish
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cut each carrot into rounds about 1/2 inch thick.
- Cut the parsnips crosswise into 1-inch lengths.
- Cut the potatoes into rounds about 1 inch thick.
- Put the vegetables in a saucepan and add water to cover and salt. Bring to a boil. Simmer for about 15 minutes or until tender. Drain.
- Put the vegetables through a food mill or ricer into a saucepan. Reheat while adding the butter, salt, pepper, parsley and nutmeg. Blend well. Serve piping hot.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 378 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- To save time, you can use pre-peeled and chopped root vegetables.
- If you don't have a food processor, you can mash the vegetables by hand with a potato masher or fork.
- For a smoother puree, strain the mixture through a fine-mesh sieve.
- You can add other vegetables to the puree, such as carrots, celery, or parsnips.
- To make the puree ahead of time, store it in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months.
- When you're ready to serve, reheat the puree over low heat until warmed through.
- Garnish the puree with fresh herbs, such as parsley, chives, or dill.
Conclusion:
This puree of three root vegetables is a delicious and versatile dish that can be enjoyed as a side dish, soup, or dip. It's also a great way to get your daily dose of vegetables. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknights or special occasions. So next time you're looking for a healthy and flavorful dish, give this puree of three root vegetables a try.
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