Best Pumpkin Leeks And Turnips Recipes

Pumpkin, Potato, and Leek Soup image

Provided by PalatablePastime

Categories Vegetable

Time 57m

Yield 8 serving(s)

Number Of Ingredients 20

4 whole cloves
10 black peppercorns
1 bay leaf
4 sprigs fresh parsley
3 tablespoons olive oil
3 cloves garlic, minced
3 leeks, white and light green parts only,halved lengthwise and thinly sliced
1 teaspoon ground cinnamon
1 teaspoon dried thyme
1 large potato, peeled and cut into 1 inch chunks
1 1/2 lbs sugar pumpkin, peeled,halved lengthwise,seeded,and cut into 1 inch chunks
4 cups low sodium chicken broth
2 cups half-and-half
1 teaspoon salt
1 teaspoon sugar
1 pinch cayenne pepper
fresh ground pepper
1/4 cup chopped fresh parsley
cheesecloth (8-inch square)
kitchen twine

Steps:

Cut an 8-inch square of cheesecloth, and place the cloves, peppercors, bay leaf, and parsley in the center; bring up the ends to form a sack and tie securely with kitchen twine; set aside.
In a large saucepan, saute garlic and leeks in olive oil over medium heat until tender but not brown, about 3-5 minutes.
Add the cinnamon and thyme and cook 1 minute longer.
Add the chunks of potato, pumpkin, the stock, and the spice bag; bring to a boil.
Reduce heat and simmer, covered, for 20 minutes, or until potatoes and pumpin are fork-tender; discard spice bag.
Cool soup 5-7 minutes; then puree in batches in a blender or food processor.
Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste).
Cook over low heat until heated through, but do not boil.
Adjust seasonings and serve garnished with fresh parsley.

Nutrition Facts : Calories 226.5, Fat 13, SaturatedFat 5.3, Cholesterol 22.4, Sodium 363.6, Carbohydrate 23.8, Fiber 2.4, Sugar 3.6, Protein 6.7

Carrot, Leek and Turnip Saute image

Provided by dmcpherr

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
3 leeks, cut into 1/2-inch rings, separated
2 medium turnips, peeled, cut into 1/2-inch wedges
6 carrots, peeled and cut on the bias
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped (or tarragon)

Steps:

Melt olive oil and butter in a large skillet over medium-low heat.
Stir in leeks, turnips, and carrots. Cook one minute then salt to taste. Cover. Cook on medium low heat for another 5 minutes, stirring occassionally.
Uncover and continue cooking for 25 minutes. Vegetables will reduce and soften quite a bit.
Reduce heat to low and continue to cook for 5 minutes.
Remove from heat and stir in parsley, basil (or tarragon).
Serve warm. Great reheated.

Nutrition Facts : Calories 179.1, Fat 9.9, SaturatedFat 3.5, Cholesterol 11.4, Sodium 119.1, Carbohydrate 22.3, Fiber 5, Sugar 9.1, Protein 2.5