Best Sweet Potato Parsnip And Turnip Bisque Recipes

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ROOT VEGGIE BISQUE



Root Veggie Bisque image

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

1 rutabaga
1 turnip
1 sweet potato
2 parsnips
1 yellow beet
2 cloves garlic
1 sage leaf
1 sprig thyme
1 1/2 cups vegetable broth
1/2 cup cream
Salt and pepper to taste
1/3 cup sour cream
1/4 cup bacon bits

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

SWEET-POTATO AND PARSNIP PURéE



Sweet-Potato and Parsnip Purée image

Categories     Milk/Cream     Food Processor     Dairy     Vegetable     Side     Christmas     Thanksgiving     Vegetarian     Root Vegetable     Parsnip     Sweet Potato/Yam     Fall     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
4 parsnips, peeled and sliced 1/4 inch thick
3 tablespoons unsalted butter
1/4 cup whole milk
3 tablespoons packed light brown sugar
1/2 teaspoon salt

Steps:

  • Bring a large saucepan of salted water to a boil. Add potatoes and parsnips and boil gently until tender, about 12 minutes. Drain well and transfer to a food processor.
  • Add butter and purée until smooth. Add milk, brown sugar, and salt and blend well. Season with pepper.

TURNIP AND SWEET POTATO GRATIN



Turnip and Sweet Potato Gratin image

This warming potato gratin, a great addition to the holiday table, is so simple that you'll want to make it all year long.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h30m

Number Of Ingredients 8

1 1/2 pounds turnips (about 3 medium), peeled and cut into 1/4-inch-thick rounds
Coarse salt and ground pepper
1/4 cup all-purpose flour
1 pound sweet potatoes (about 2 medium), peeled and cut into 1/4-inch-thick rounds
2 tablespoons unsalted butter, cut into pieces
3/4 cup low-sodium chicken or vegetable broth
1/4 cup dry white wine, such as Sauvignon Blanc
1 cup grated Gruyere cheese (4 ounces)

Steps:

  • Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly. Season with salt and pepper and sprinkle with one-third of the flour. Repeat to make 3 more layers, sprinkling with salt, pepper, and flour between layers. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact. Cover with foil and bake until vegetables are tender when pierced with a knife, 45 minutes.
  • Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake until cheese is golden and bubbling, 12 to 15 minutes. Let gratin sit 10 minutes before serving.

Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 4 g, Protein 4 g

SWEET POTATO TURNIP GRATIN



Sweet Potato Turnip Gratin image

Provided by Anne Burrell

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups heavy cream
3 cloves garlic, smashed
1 bundle fresh thyme
Pinch cayenne
Kosher salt
1/2 stick butter, plus more for greasing
2 pounds turnips, peeled and very thinly sliced
1 1/2 cups grated Parmigiano-Reggiano
1 pound sweet potatoes, peeled and very thinly sliced

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the cream, garlic, thyme and cayenne in a saucepan, and season with salt. Taste to make sure it is adequately seasoned. Bring to a boil and then turn off the heat. Steep the mixture for 15 to 20 minutes.
  • Grease the baking dish and layer in one-third of the sliced turnips. Sprinkle one-sixth of the grated cheese over the turnips and dot with one-sixth of the butter. Remove the thyme and garlic from the cream and pour one-sixth of the cream over the turnips. Repeat the layering five more times, alternating the turnip with sweet potato, until all of the ingredients are used up, for a total of six layers.
  • Cover the dish with foil, place on a baking sheet and bake for 35 to 40 minutes. Remove the foil and bake until golden, another 20 minutes. When done, a fork should slide in and out of the center of the dish easily.
  • Rest the dish 10 to 12 minutes, then serve.

SEAN'S MOMMY'S ROASTED ROOT VEGETABLES



Sean's Mommy's Roasted Root Vegetables image

I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.

Provided by Sean's Mommy

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 10

Number Of Ingredients 8

1 butternut squash - peeled, seeded and cut into 1-inch dice
3 carrots, cut into 1 inch pieces
1 large sweet potato, cut into 1-inch cubes
1 rutabaga, peeled and cut into 1-inch pieces
3 parsnips, peeled and cubed
3 turnips, peeled and cut into 1-inch dice
¼ cup extra virgin olive oil
kosher salt and pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
  • Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 38.9 g, Fat 6 g, Fiber 8.1 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 121.3 mg, Sugar 11.2 g

ROOT VEGETABLE SOUP



Root Vegetable Soup image

Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.

Provided by Melissa Clark

Categories     easy, soups and stews

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

6 tablespoons unsalted butter
1 large onion or 2 leeks (white and light green part only), chopped
2 to 3 celery stalks, diced
3 garlic cloves, finely chopped
3 rosemary or thyme branches
2 bay leaves
3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
2 teaspoons fine sea salt, more as needed
1/2 teaspoon black pepper, more as needed
Juice of 1/2 lemon, more for serving
Extra-virgin olive oil
Flaky sea salt
Crushed Aleppo, Urfa or other chile flakes, optional
Grated Parmesan or pecorino, optional

Steps:

  • Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
  • Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
  • To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams

SPICED SWEET POTATO AND PARSNIP TIAN



Spiced Sweet Potato and Parsnip Tian image

With apple cider, Aleppo pepper, and fresh thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.

Provided by Anna Stockwell

Categories     Sweet Potato/Yam     Parsnip     Apple     Thyme     Thanksgiving     Fall     Herb     Casserole/Gratin

Yield 10-12 servings

Number Of Ingredients 9

4 cups apple cider
1/2 cup (1 stick) unsalted butter
2 tablespoons thyme leaves
1 tablespoon plus 2 teaspoons Aleppo pepper
4 teaspoons kosher salt, divided
6 1/2 pounds sweet potatoes (about 8 medium), peeled, sliced into 1/8"-thick rounds
2 pounds parsnips (about 3 extra-large), peeled, sliced into 1/8"-thick rounds
Special equipment:
A 4-quart casserole dish or braiser, preferably round

Steps:

  • Position rack in middle of oven and preheat to 325°F. Bring cider to a boil in a large saucepan over medium-high heat. Reduce heat to low, add butter, thyme, Aleppo, and 2 tsp. salt, and cook, stirring, until butter is melted. Let cool slightly.
  • Place potatoes and parsnips in a large bowl. Pour cider mixture over and toss to coat. Stack a handful of slices about 3" high, then place vertically in casserole dish. Using a measuring cup or small bowl, keep slices standing up as you go, working around the perimeter and then into the center, forming concentric circles. Continue arranging slices in pan until tightly packed (you may have some leftover). Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture. Sprinkle with remaining 2 tsp. salt and cover tightly with foil.
  • Bake, covered, 1 hour. Remove foil and brush pan juices over tops of slices with a pastry brush. Increase oven temperature to 425°F and bake, uncovered, until golden brown on top, 35-40 minutes more.
  • Do Ahead
  • After first round of baking at 325°F, let cool, then chill for up to 2 days. Bring to room temperature, then bake, uncovered, at 425°F for 40-50 minutes.

SWEET POTATO BISQUE



Sweet Potato Bisque image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons butter
3 cloves garlic, finely chopped
1 Vidalia onion, finely chopped
1/2-inch knob ginger, peeled and finely chopped
Kosher salt and freshly ground black pepper
1 chipotle pepper, canned in adobo sauce
4 cups chicken broth
1 1/4 cups apple cider
2 large sweet potatoes, peeled and cubed (about 2 pounds)
3/4 cup heavy whipping cream
Sour cream, for serving, optional

Steps:

  • Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
  • Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

SWEET POTATO, PARSNIP AND TURNIP BISQUE



Sweet Potato, Parsnip and Turnip Bisque image

This was an accidental creation that turned out to be quite delicious. My husband says all the flavors combined remind him of butternut squash.

Provided by Heirloom

Categories     Yam/Sweet Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large sweet potato, peeled and cubed
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 yellow onion, chopped
2 garlic cloves, minced
1 (32 ounce) container chicken stock
1 cup heavy cream
2 teaspoons extra virgin olive oil
sour cream
flat leaf parsley, chopped

Steps:

  • In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
  • Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
  • Add the chicken stock and bring to a boil.
  • Boil uncovered for 15 minutes or until vegetables are tender.
  • Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
  • Slowly add the heavy cream into the puree.
  • Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.

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