ROSE WINTER RECIPES

Name: Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks
Total time: 1 h
Yield: 6 servings
Ingredients: 3 large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced 1/2 inch thick; 2 garlic cloves, minced; 3 large carrots (10 ounces), diced; 1 celery stalk, diced; 1 large or 2 medium turnips (10 ounces), peeled and diced; 1 pound russet potatoes, peeled and diced; A bouquet garni made with a bay leaf and a few sprigs each thyme and parsley; Salt and black pepper; 1/4 cup crème fraîche, more to taste; Chopped fresh parsley or tarragon, for garnish

WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND ...

Winter Vegetable Soup With Turnips, Carrots, Potatoes and ... image

I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced 1/2 inch thick
2 garlic cloves, minced
3 large carrots (10 ounces), diced
1 celery stalk, diced
1 large or 2 medium turnips (10 ounces), peeled and diced
1 pound russet potatoes, peeled and diced
A bouquet garni made with a bay leaf and a few sprigs each thyme and parsley
Salt and black pepper
1/4 cup crème fraîche, more to taste
Chopped fresh parsley or tarragon, for garnish

Steps:

In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

Nutrition Facts : @context http//schema.org, Calories 136, UnsaturatedFatContent 1 gram, CarbohydrateContent 27 grams, FatContent 2 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 657 milligrams, SugarContent 6 grams

ROASTED WINTER VEGETABLE MEDLEY RECIPE - NYT COOKING

Roasted Winter Vegetable Medley Recipe - NYT Cooking image

This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.

Provided by Martha Rose Shulman

Total Time 30 minutes

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice
2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
1 large parsnip, quartered, cored, and cut in 3/4-inch pieces
1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons

Steps:

Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
Remove from oven, combine squash and other vegetables and stir together.

Nutrition Facts : @context http//schema.org, Calories 155, UnsaturatedFatContent 6 grams, CarbohydrateContent 24 grams, FatContent 7 grams, FiberContent 6 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 545 milligrams, SugarContent 7 grams

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