Best Winter Vegetable Puree 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