Best 3 Winter Vegetable Puree Recipes

Indulge in a symphony of flavors with our delectable Winter Vegetable Puree, a culinary masterpiece that transforms ordinary vegetables into an extraordinary dish. This creamy and comforting puree showcases the natural sweetness of winter vegetables, enhanced by a touch of aromatic herbs and a hint of spice. Each spoonful promises a delightful journey through the diverse textures and flavors of parsnips, carrots, and sweet potatoes, perfectly complemented by the earthy notes of leeks and celery. Discover variations of this culinary delight, including a vegan option and a flavorful puree with the addition of roasted butternut squash. Embark on a culinary adventure and relish the goodness of winter's bounty with our irresistible Winter Vegetable Puree.

Here are our top 3 tried and tested 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

Tips:

For a richer flavor, roast the vegetables, such as carrots, parsnips, and turnips, before pureeing them.
Add a touch of acidity, such as lemon juice or vinegar, to balance the sweetness of the vegetables.
Use a combination of vegetables to create a more complex flavor profile.
Use vegetable broth or water to thin the puree to the desired consistency and ensure a velvety and smooth texture.
Season the puree with salt and pepper to taste and add herbs such as thyme, rosemary, or sage for extra flavor.
Garnish the puree with a sprinkle of chopped herbs or crumbled bacon for added texture and flavor.

Conclusion:

Creating a delicious and nutritious winter vegetable puree is a simple and versatile way to enjoy the bounty of the season's harvest. With a variety of vegetables, herbs, and seasonings to choose from, the possibilities for creating unique and flavorful purees are endless. Whether served as a comforting soup, a hearty side dish, or a flavorful dip, winter vegetable purees offer a delicious and wholesome way to enjoy the best of the winter season.