Real winter vegetable pure w/ sweet spices crisp


"Discover how to cook this vegetables recipe. Recipe free. Delicious healthy recipe. Vegetables recipe, cooking tips and food recipe. Easy and quick vegetables recipe!"
Recipe by: reyhanna

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)


363 people have saved this recipe

Preparation Time:
10 Min
Serves:
4
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:



1 tb Butter
1 sm Onion, peeled and diced
2 Garlic clove(s)
-peeled and chopped
1 sm Butternut squash, peeled
-seeded and diced
2 sm (or 1 large) acorn squash
-peeled, seeded, diced
2 lg Turnips, peeled and diced
2 Carrots, peeled
-cut in 1" rounds
1 1/2 c Chicken stock
1/2 ts Dried thyme
1 Bay leaf
1/2 ts Ground cinnamon
1/8 ts Grated nutmeg
1/4 ts Ground ginger
1 pn Cayenne pepper
1 pn Allspice
1 ts Kosher salt
Freshly ground pepper
Lemon juice
1/2 c Heavy cream or
2 tb Butter (opt)

--------------------------SHALLOTS-------------------------------
3 lg Shallots
Vegetable oil
-or olive oil
-for frying
Salt to taste

In a 3-quart saucepan, melt the butter over medium heat. Add the
onion and garlic and sweat them until translucent, but not browned,
about 5 minutes.

Add the butternut and acorn squash, turnips and carrots. Cover and
sweat for 5 minutes, stirring occasionally.

Add the stock and the thyme, bay leaf, cinnamon, nutmeg, ginger,
cayenne, allspice, salt and pepper. Bring to a boil over high heat,
lower the heat to a simmer and cook for about 30 minutes, until the
vegetables are soft. Stir occasionally.

While the vegetables are cooking, prepare the shallots. Trim off both
ends, cut them in half lengthwise, then thinly slice them lengthwise
to get half moon pieces. Heat inch of oil in a 10-inch frying pan
over medium heat. Fry the shallots in two batches until golden brown
(the shallot should sizzle on contact with the oil), about 30
seconds. Drain on paper towels and salt lightly. The shallots will
get crispier when then cool and may be made a day ahead just cover
them well and keep them at room temperature.

Pure the vegetables in a food processor or blender, adding a little
cream or butter if desired. Season with a squeeze of lemon juice,
then taste and adjust the seasonings. Serve in a shallow bowl
sprinkled with the crispy shallots.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 40-41

Browse by categories


Celebrity Chefs Recipes (cooking)


Wolfgang Puck
(celebrity chef)

Wolfgang Puck

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

See all celebrity chefs

Celebrity chefs

Bobby Flay
(celebrity chef)

Bobby Flay

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

See all celebrity chefs

Celebrity chefs

Paula Deen
(celebrity chef)

Paula Deen

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Meat recipes

Meat recipes

Meat recipes

Discover the best meat recipes with pictures: chicken, pork, beef, veal, etc... Try delicious meat free recipes!

Discover the lastest recipes

recipes
Fish recipes

Fish recipes

Fish recipes

Discover the best fish recipes with pictures for all family: sushi, tuna, hake, sea bream, salmon, and more fish recipes.

Discover the lastest recipes

recipes
Chocolate recipes

Chocolate recipes

Chocolate recipes

Discover the best chocolate recipes with pictures: black, with milk, desserts, ice cream, pie, white chocolate, etc...

Discover the lastest recipes