Heat the oil in a large saucepan and saute the onions, celery and leeks.
Add the carrots, turnips, potatoes, savory and parsley; season with salt and pepper and pour in the chicken broth. Simmer for 25 minutes over low heat.
Using either a food processor or an electric mixer, puree the mixture, then return it to the saucepan. Warm over low heat and add the cream or yogurt; mix well and serve.
|Servings:||4 to 6|
|Time:||20 Minutes Preparation Time|
30 Minutes Cooking Time
Source: The Classic cooking Book
By Raymonde C. G. from North Bay, Ontario
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Beat eggs, brown sugar, orange peel, salt and nutmeg. Add yams, milk, pecans and butter. Pour into a slightly oiled casserole dish and bake 50 minutes at 350 degrees F.
There are many varieties of beets, red, sugar, pink and cream colored beets. They are high in calcium, potassium and phosphorus. The greens are also edible and high in nutrients.
For a little twist on an old favorite we bake our yams like potatoes. Be sure to either wrap them in foil or put them on a baking pan because the juices will drip and caramelize on your oven (not a fun mess to clean.)
Yummy every day or holiday dish. Cook yams in water to cover in saucepan until almost tender. Peel and slice. Drain and slice chestnuts. Peel, core and slice apples.
Combine turnips and onion. Mix flour and milk together. Pour over turnips. Mix crumbs and melted butter. Sprinkle over all. Use oiled casserole. Bake at 350 degrees F for 1 hour.
Peel and cook yams until tender. In a saucepan, combine rest of ingredients. Bring just to a boil. Pour over yams in a baking dish. Bake 30 minutes at 325 degrees F.
Boil yams until tender. Peel and mash or beat with electric blender. Stir in melted butter, sugar, nutmeg, lemon peel and egg yolks. Cool slightly and fold in stiffly beaten egg whites.
Place the first 7 ingredients in a large resealable plastic bag; add the oil, ginger, salt, and pepper. Seal bag and shake to coat.
Cut small turnips (2 inch in diameter) in half; quarter or eighth larger turnips. Diagonally slice carrots and parsnips 1/2 inch thick. Cut large slices in half lengthwise.
Preheat oven to 350 degrees F (175 C). Grease a 9x13-inch baking dish. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
This salad is full of fresh vegetables and makes a healthy side dish or light lunch.
Brown pork chops in butter over medium heat. Place pork chops in 13x9 baking pan. Combine yams, pineapple, maple syrup, cinnamon, and salt; mix well.
Save money by making your own specialty fries from a variety of root vegetables.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
I have a family Christmas coming up at the beginning of December and have been asked to bring turnips. The thing is I hate turnips and have no idea on how to cook them or whatever you do with turnips.Any help will be much appreciated. Thanks.
It just dawned on me that I've never even tasted a turnip :-o What do they taste similar to?
I hope someone can help me get some recipes for beets. My sister-in-law does not like pickled beets but does like cooked beets, if anyone has recipes for cooked beet dishes it would be appreciated.
Heres Some I have not tried yet
Subject: Beets in Sour Cream
Beets in Sour Cream Ingredients 1 can (16 oz.) beets 1 cube beef bouillon 4 tbsp. butter or margarine 1 tsp. flour 1 cup sour cream 3/4 tsp. allspice 1-1/2 tbsp. red wine pinch each salt and pepper Directions Drain beets, reserving juice. Crush bouillon cube in beet juice; boil for a few seconds. Add beets; heat. Drain. Melt butter; blend in flour. Add sour cream, allspice, wine, salt and pepper gradually. Add beets. Cook over low heat until hot and well-mixed. Serve. Makes 4 servings.
Baby Beets with Shallots, Balsamic Vinegar and Horseradish I love baby beets - they look great, and don't take very long to cook. Look for candy cane or golden beets, if they are available - the colour contrast is amazing, and they taste fabulous. The sweetness of the beets find their foil in the bite of the balsamic vinegar and horseradish. If you can't find fresh horseradish, prepared is fine. Keep peeled horseradish in a container of water, or wrapped up in wet paper towel and refrigerated. Serves 4 Ingredients: 3 bunches, or approximately 20 baby beets 1 1/2 Tbsp. unsalted butter 2 shallots, peeled and sliced thin into rings 1 clove garlic, peeled and minced 1/2 tsp. minced ginger 1/4 cup balsamic vinegar 1 small knob (about 1 inch x 1 inch x 1 inch piece) horseradish, peeled Salt and pepper, to taste 2 Tbsp. chopped tarragon (optional) Preparation: Trim the stalks off the beets. Place in a medium saucepot and cover with cold water to cover by 2 inches. Add 1 tsp. of salt to the pot and bring to a boil. Reduce the heat to medium, and cook for 15 minutes. Remove from the heat and run cold water over the beets until they are cool enough to handle. Peel them by rubbing the skins - they should come off easily. Slice the beets in half (any way - lengthwise or widthwise - no matter!) Heat the butter over medium-high heat in a large sauté pan. When the butter is foaming, add the shallots and sauté for 2-3 minutes, until the shallots have softened and browned a bit. Add the beets, garlic and ginger and sauté for an additional 3 minutes. Season with salt and pepper. Add the vinegar (keep your nose out of the way of the pan!) and cook on high until the vinegar has reduced to by 75 percent. Remove to a serving bowl, grate some fresh horseradish over, to taste, and garnish with tarragon (if using).
PICKLED BEETS Marinating Time: 2 - 3 days (*Note: Young tender beets that are found in markets during spring and summer months are best for pickling. They cook more quickly and are sweeter and more flavorful than older more mature beets) For 1 quart, 14 to 16 pickled beets, you will need: 2 1/4 lbs. ( about 3 bunches) beets Salt 1/4 cup brown sugar, packed 1 1/2 cups each water and distilled white vinegar 1 small stick cinnamon 4 each whole cloves and allspice 6 peppercorns 1/2 tsp. ground nutmeg 2 TBsp. prepared horseradish Tips: Any leftover pickling syrup may be used to pickle eggs. Peel hardcooked eggs and place in jar. Pour hot syrup over eggs. Cover and refrigerate 2 to 3 days, serve with the beets. Scrub beets and cut off stems, leaving about 1 inch. Leave roots on.Put in large saucepan. Cover with boiling water. Season with salt to taste.Bring to boiling. Cover and simmer 20 to 30 mins or until beets are tender. Drain, hen plunge into cold water.Slip off skins and trim slightly if necessary. Pack into 1 quart jar or into 2 pint jars.Combine sugar, water, vinegar and spices in saucepan. Bring to boiling. Simmer uncovered for 10 min. Add horseradish.Pour over beets. Let cool awhile, then cover and refrigerate 2 to 3 days before serving.
Horseradish Beet Relish 19 oz. can cooked beets or 3 medium fresh beets, boiled, skinned and sliced 1 tbsp cider vinegar 1 tbsp sugar 1 tsp salt 1/8 tsp pepper 1/4 cup horseradish PLace all ingredients in electric blender or food processor; and blend until beets are finely chopped. Chill 2 to 3 days before serving. Yields 1 1/2 cups. Serve with turkey, ham or sliced meats.
Cwikla 3 cs. beets, cooked or canned, sliced 1 tbsp. fresh horseradish, grated (or use about 4 tsps. prepared horseradish) 8 cloves, whole (or use about 1/2 tsp. caraway seed) 2 cs. vinegar 1 tbsp. brown sugar 2 tsps. salt Layer beets in a glass or earthenware bowl, sprinkling layers with horseradish and cloves. Boil vinegar with sugar and salt 2 minutes. Pour over the beets. Cover and refrigerate for 24 hours. Makes 4 to 6 servings. Niki ohg
Shredded Beets and Greens with Sliced Oranges 1 pound beet greens (2 to 3 bunches) 1 tbs extra virgin olive oil 1 medium onion, sliced into thin half-moons 1 cup coarsely grated beets 1 orange, peel and pith removed Dressing: 1/4 cup freshly squeezed orange juice (1 orange) 1 tsp prepared mustard 1 tbs olive oil pinch of salt 1. Cut off the beets, then separate the leaves from the stems at the base of the leaf. Discard the stems. Wash the leaves well and cut into strips about 1/2 inch side. Set aside. 2. Heat oil in a large skillet. Add onions and saute for 5 to 8 minutes, until soft and translucent. 3. Meanwhile, peel and coarsely grate the beets with a hand grater or in a food processor. Add the beets to the onions and saute for about 2 minutes. 4. Add the greens and stir well. Cover and cook on medium-low heat for 8 to 10 minutes, until greens are tender. 5. Cut between membranes of the orange to section. Set aside. Mix together the orange juice, mustard, olive oil, and salt. Drizzle over cooked beets and beet greens just before serving. Top with orange sections. Serve hot.
Pickled Beet Salad
2 pound pickled beets, sliced
1 - onion, thinly sliced
2 tablespoon prepared horseradish
2 tablespoon reduced-fat sour cream
2 tablespoon fresh dill, or parsley, chopped
- - salt & freshly ground black pepper to taste
1 Drain pickled beets, reserving 1/4 cup of the juice. In a medium-
sized bowl, toss onions with the reserved pickled beet juice and let
stand for 10 minutes.
2 Meanwhile, cut the beet slices in half. Add to the onions along
with horseradish, sour cream and dill or parsley. Toss to combine.
Season with salt and pepper.
How about Beet borcht, or simmered beets with vinegar?
Want the recipes? Drop me a line and I will provide them!
Beet Salad aka "My Mommy Loves Me Salad"
Canned or cooked fresh beets, drained and chopped
Hard cooked egg, chopped
Salt and pepper
There are no real amounts for this salad. I usually use 1 egg/can of beets. Combine beets and egg, stir in mayo with a little lemon juice, salt and pepper to your taste.
Variations: to lower cholesterol use light mayo and just the hard cooked egg whites.
Add cooked or canned carrots to the mixture.
Each year I have had a garden, it decides to produce one crop ferociously; this year it has been beets. Since my co-workers and friends are not "beet" friendly, I needed to incorporate them into something they would never imagine had beets. Hence, the following recipe:
Chocolate Beet Brownies
(These brownies are rich, chewy and secretly nutritious!)
1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
1 cup brown sugar (packed)
1 cup applesauce
1 tsp. vanilla
1-1/2 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 15 oz. can beets packed in water, drained and mashed; or 1 cup cooked beets
1/2 cup finely chopped almonds
1/2 cup wheat germ
Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.
All the recipes I have seen for beets requires them to be roasted or pickled. What can I do with my many cans of beets?
By Ruth J
Has anyone tried to grill celeriac ? Should I peel and slice it or cut off top and bottom and cook whole and for how long? Any suggestions?