Hot soup for the cold winter days.
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.
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.)
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.
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.
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.
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.
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!