Best 3 Winter Vegetable Puree Recipes

When the chill of winter sets in, there's nothing quite like a warm and comforting bowl of vegetable puree to warm your soul. With its vibrant colors and rich flavors, a winter vegetable puree is a feast for both the eyes and the palate. From classic root vegetables like carrots, parsnips, and potatoes to hearty greens like kale and spinach, there are endless possibilities when it comes to creating a delicious and nutritious winter vegetable puree. Whether you prefer a smooth and velvety texture or a chunky and rustic one, there's a recipe out there to suit your taste.

Let's cook with our recipes!

PURéE OF WINTER VEGETABLE SOUP

Purée of Winter Vegetable Soup image

Living in France, I was always impressed by the bags of mixed vegetables, called soupe, sold in farmers' markets and supermarkets alike. The bags usually included an onion, carrots and celery, a leek, a turnip or two and a bouquet garni consisting of a bay leaf, a sprig of thyme and another of parsley. I've added root vegetables to this ginger-scented soup, which is inspired by the many simple suppers I enjoyed in the homes of French friends.

Provided by Martha Rose Shulman

Categories dinner, weekday, soups and stews, main course

Time 1h15m

Yield Serves six

Number Of Ingredients 14

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1/2 pound leeks 1 large or 2 small, white and light green parts only, cleaned well and sliced
1/2 pound carrots 2 large, peeled and sliced
1/2 pound kohlrabi, trimmed, peeled and diced
1/2 pound turnips, peeled and diced
6 ounces potatoes 2 medium, peeled and diced
1 1/2 quarts water, chicken stock or vegetable stock (see note)
2 fat slices ginger, peeled
1 bay leaf
A couple of sprigs each thyme and parsley
12 peppercorns
Salt
freshly ground pepper to taste

Steps:

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the leeks and a generous pinch of salt. Cook, stirring often, until tender but not browned, about five more minutes. Add the carrots, kohlrabi, turnips, potatoes and water or stock. Bring to a boil.
Meanwhile, wrap the ginger, bay leaf, thyme, parsley and peppercorns in cheesecloth. Tie them up to make a bouquet garni, and add to the pot. Add salt to taste (about 2 teaspoons), reduce the heat, cover and simmer one hour. Remove the cheesecloth bag, and discard.
Blend the soup until smooth with an immersion blender or in batches in a regular blender. (Do not put the top on tight; cover the top with a towel to prevent hot splashes.) Pour the soup through a strainer into a bowl; press the soup through the strainer with the back of a ladle or with a pestle. Return to the pot and heat through. Add lots of freshly ground pepper, taste and adjust salt, and serve.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1070 milligrams, Sugar 7 grams

WINTER VEGETABLE PUREE

Winter Vegetable Puree image

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

4 tablespoons (1/2 stick) unsalted butter
1 1-pound butternut squash, peeled, seeded, and chopped
4 parsnips, peeled and chopped
2 medium onions, diced
6 carrots, peeled and chopped
2 firm, ripe pears, peeled, cored, and chopped
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground pepper

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.

WINTER VEGETABLE PUREE

Winter Vegetable Puree image

Provided by Molly O'Neill

Categories dinner, easy, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 cups celery root, trimmed, peeled and cut into 1/2-inch cubes
2 medium-size baking potatoes, peeled and cut into 1-inch cubes
2 medium-size turnips, peeled and cut into 1/2-inch cubes
4 medium-size leeks (white part only), washed well and cut crosswise into 1-inch pieces
1 tablespoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

Place the celery root, potatoes, turnips and leeks in a large saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until all of the vegetables are tender, about 30 minutes.
Drain well and pass the vegetables through a ricer. Add salt and pepper to taste. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 1 gram, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 871 milligrams, Sugar 8 grams

Tips:

Choose the right vegetables: Select vegetables that are in season and have a naturally sweet flavor, such as carrots, butternut squash, sweet potatoes, and parsnips.
Roast the vegetables: Roasting the vegetables brings out their natural sweetness and caramelizes them slightly, giving them a rich and complex flavor.
Use a good quality vegetable broth: The broth is the base of the soup, so use a broth that has a rich flavor and is made with real vegetables.
Season the soup well: Don't be afraid to add salt, pepper, and other spices to taste. A well-seasoned soup is a delicious soup.
Garnish the soup before serving: A simple garnish, such as a sprinkle of fresh herbs or a dollop of sour cream, can make the soup look and taste even better.

Conclusion:

Winter vegetable purees are a delicious, nutritious, and easy-to-make meal that is perfect for a cold winter day. With a few simple ingredients and a little bit of time, you can create a soup that is both flavorful and satisfying. So next time you're looking for a quick and easy meal, give one of these winter vegetable puree recipes a try. You won't be disappointed.