WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND LEEKS
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
Categories soups and stews, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
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, Calories 136, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 657 milligrams, Sugar 6 grams
SAUTEED CARROTS AND LEEKS
A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.
Provided by mcgerm
Categories Side Dish Vegetables Carrots
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g
CARROT, LEEK AND TURNIP SAUTE
Wonderful comfort food. A healthy side dish and a great alternative to potatoes. Love the color! Use your largest skillet, the volume of veggies will cook down, but it helps to start with a little room in the pan. You can also experiment with the amount of butter and olive oil. I plan on cutting it back to 1 Tablespoon of each when I make it next, I don't think anyone will notice. I'm not sure where this recipe originated, in general, if I try it at Mom's house and take the recipe home, I just refer to it as "Mom's carrot, leek, and turnip saute".
Provided by dmcpherr
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
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
CREAMY TURNIP SOUP WITH CARROT JULIENNE
Categories Soup/Stew Milk/Cream Blender Potato Vegetable Vegetarian Lunch Carrot Turnip Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion and sauté until onion is translucent, about 12 minutes. Add 5 sliced turnips and potato and sauté 2 minutes. Add 5 cups broth. Bring to boil. Reduce heat to medium-low and simmer until vegetables are very tender, about 30 minutes.
- Puree soup in blender in batches until very smooth. Return to Dutch oven. Add milk and cream. Bring to simmer. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Cook carrot and turnip strips in pot of boiling salted water until just crisp-tender, about 2 minutes. Drain.
- Bring soup to simmer, thinning with more broth if necessary. Ladle into bowls. Garnish with carrot strips, turnip strips and chopped fresh dill.
MASHED CARROTS AND TURNIPS
This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.
Nutrition Facts : Calories 157 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.
SAUTEED LEEKS AND CARROTS
From The Vegetarian 5-Ingredient Gourmet, by Nava Atlas. Leeks and carrots both have a natural sweetness that mingles nicely. This is a mild and pleasant side dish, good with pasta, potatoes, and soy dishes. We loved this dish.
Provided by Dancer
Categories Onions
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil and wine in a wide skillet.
- Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp.
- Uncover and sauté, stirring frequently, until the leeks and carrots begin to turn golden.
- Stir in the nutmeg, if desired, season with salt and pepper, and serve.
TURNIPS WITH CARROTS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel the turnips and cut them into quarters.
- Trim off the stem ends of the carrots. Scrape the carrots and put them in a saucepan. Add water to cover and salt. Bring to a boil and let cook about 7 minutes. Add the turnip pieces and continue cooking until both vegetables are tender, about 3 minutes or slightly longer. Drain well.
- Return the vegetables to the saucepan. Add butter and shallots and toss. Sprinkle with parsley and serve hot.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 650 milligrams, Sugar 11 grams, TransFat 0 grams
HEARTY RUTABAGA, TURNIP, AND CARROT SOUP
Categories Soup/Stew Vegetable Thanksgiving Low Fat Low Cal High Fiber Low/No Sugar Wheat/Gluten-Free Root Vegetable Carrot Turnip Winter Healthy Rutabaga Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
- Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.
POTATO, LEEK, CARROT AND TURMERIC SOUP
A flavorful and hearty vegetable soup cooked with ginger and turmeric.
Provided by margieleow
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h2m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes.
- Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes.
- Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.
- Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 59.8 g, Cholesterol 35.3 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 587.4 mg, Sugar 6.1 g
More about "carrot leek and turnip saute recipes"
ROASTED TURNIPS WITH CARROTS AND LEEKS RECIPE
From premeditatedleftovers.com
Servings 8Total Time 50 mins
ROASTED CARROTS & SOFT LEEKS - TASTEFULLY GRACE
From tastefullygrace.com
WARMING WINTER RECIPES TO CELEBRATE CARROTS, PARSNIP AND SWEDE
From telegraph.co.uk
BRAISED CHICKEN THIGHS WITH SWEET POTATOES AND DATES RECIPE
From cooking.nytimes.com
ROASTED LEEKS AND CARROTS | DINNER RECIPES | GOODTO
From goodto.com
HERB ROASTED TURNIPS AND CARROTS - FORK IN THE ROAD
From forkintheroad.co
ROASTED CARROTS AND TURNIPS - SLENDER KITCHEN
From slenderkitchen.com
LEEK, CARROT AND TURNIP SOUP - RESPONSIBLE EATING AND …
From responsibleeatingandliving.com
CARROT, LEEK AND TURNIP SAUTE RECIPE - FAMILYOVEN.COM
From familyoven.com
CARROT, LEEK AND TURNIP SAUTE RECIPE
From recipenode.com
ROASTED TURNIPS AND CARROTS - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
CREAMY CARROT AND TURNIP SOUP - YUMMY ADDICTION
From yummyaddiction.com
ROASTED CARROTS AND LEEKS - FORK IN THE ROAD
From forkintheroad.co
MY LEEK, CARROT, TURNIP AND CELERY SOUP RECIPE
From athome.kimvallee.com
SAUTEED TURNIPS AND CARROTS WITH HONEY RECIPE | RECIPES.NET
From recipes.net
CARROT AND LEEK SOUP | RECIPES | DELIA ONLINE
From deliaonline.com
CHICKEN AND HEARTY VEGETABLE CASSEROLE RECIPE - MASHED
From mashed.com
SILKY CARROT APPLE SOUP RECIPE - TASTING TABLE
From tastingtable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love