127459 chestnut soup sauteed root vegetables Recipes

root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets), onion, peeled and cut into 1/3 inch wedges, olive oil, salt, head garlic, separated into cloves and peeled, chopped fresh herb , like rosemary, balsamic vinegar, vinegar (optional)

root vegetables (celeriac, potatoes, *swede, parsnips, carrots, jerusalem artichokes), salt & freshly ground black pepper, to taste, extra virgin olive oil or butter

olive oil, leeks, white and pale green parts only, sliced (about 2 cups), garlic cloves, minced (about 1 tbsp.), pearl barley, vegetable bouillon cubes, carrots, diced (about 1 1/2 cups), celery root, peeled and diced (about 1 1/2 cups), chopped fresh dill, lemon juice

reserved roast chicken, chicken carcass (reserved from carved roast chicken), water, onion, halved, plus 1 cup chopped, peeled garlic cloves; 2 whole, 2 sliced, carrots, cut into chunks , plus 1 1/2 cups 1/3-inch cubes peeled carrot, celery stalks, cut into chunks, turkish bay leaves, divided, fresh italian parsley sprigs plus chopped parsley (for garnish), fresh thyme sprigs plus 2 tsp chopped, whole allspice, olive oil, cubes peeled celery root, cubes peeled red-skinned sweet potatoes (yams), cubes peeled parsnips, fine sea salt, freshly ground black pepper

mission artisan corn & whole wheat tortillas, canola oil, pork loin, cut into 2 1/2-inch chunks, salt and black pepper as needed, freshly squeezed orange juice, freshly squeezed lime juice, freshly squeezed lemon juice, onion, cut into large chunks, garlic cloves, crushed, dried mexican oregano, ground cumin, low-sodium chicken broth, root vegetables (mixture of beets, parsnips, sweet potatoes, butternut squash, or celery root), diced, red onion , thick julienne, fresh thyme sprigs, non-stick cooking spray, as needed

water, salt, pearl barley, rinsed, drained, bacon, diced, shallot, minced, cubes peeled root vegetables (such as celery root, carrot, turnip, rutabaga, and/or butternut squash), sugar, fresh lemon juice, chopped fresh thyme, chopped fresh rosemary, canola oil, chicken breast halves with skin and bones, butter, chopped fresh thyme, chopped fresh rosemary

apple cider vinegar, yellow mustard seeds, mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1 cubes, thick-cut applewood-smoked bacon, diced, white onion, diced, dark brown sugar, kosher salt , freshly ground pepper, chopped flat-leaf parsley

chestnut puree (made from fresh, or dried and rehydrated , or bottled chestnuts or canned unsweetened puree, if you n), chicken stock or 4 cups turkey broth, ground nutmeg (try fresh grated !), ground cayenne pepper , depending on degree of hotness desired, whipping cream, salt, paprika, for garnish, minsed parsley, for garnish

assorted root vegetables (carrots, parsnips, beets, onions, and or sweet potatoes) peeled and cut into bite-size pieces, garlic, peeled, chopped fresh rosemary, coarsely ground black pepper

extra-virgin olive oil, x 1/2 x 1/2-inch sticks peeled assorted root vegetables (such as parsnips, carrots, celery root, and golden beets), garlic cloves, peeled, celery stalks , cut crosswise into 1/2-inch-wide pieces, plus 6 tbsp chopped celery leaves, divided, penne rigate or whole grain penne, grated parmesan cheese, grated lemon peel, scant ) ground nutmeg

olive oil, minced peeled fresh ginger, grated lemon peel, paprika, salt, ground black pepper, whole roasting chickens, roasted root vegetables, chopped fresh parsley

dried porcini mushrooms (about 1/2 oz), water, vegetable stock or canned vegetable broth, peeled roasted chestnuts (about 1 1/4 lb) or jarred chestnuts (about 12 oz), coarsely chopped, whipping cream, dry sherry, butter, shallots, finely chopped, carrot, finely chopped, rutabaga, finely chopped

dried porcinis, water, carrot, diced, celery, diced, parsnip, diced, shallots, finely chopped, bouquet garni (1 sprig each of bay leaf, thyme and parsley), butter, chicken stock or canned broth, coarsely chopped peeled roasted chestnuts or 12 oz bottled chestnuts, dry sherry, frizzled leeks, for garnish ( deep fry julienned strips of leek in 365 degree f oil), creme fraiche, for garnish

head of garlic, with firm , plump cloves, extra virgin olive oil, salt & freshly ground black pepper, ricotta cheese, freshly grated parmigiano-reggiano cheese, sour cream, assorted root vegetables , such as carrots, parsnips, beets, lotus roots, and taro, vegetable shortening or oil, for deep-frying

root vegetables (such as carrots, parsnip, celeriac, swede, sweet potato, small potatoes, shallots, beetroot), caraway seeds, thyme, celery, cut into 2in pieces, garlic cloves, left unpeeled and smashed with the back of a knife, olive oil, flaked sea salt, fresh ground black pepper, parsley, chopped, white wine vinegar, dijon mustard, olive oil, brown sugar

raw almonds, tomatoes, red bell peppers, yellow onion , cut into slices about 1/2 inch (12 mm) thick, garlic cloves, olive oil, kosher salt, sherry vinegar, smoked paprika, cayenne pepper, mixed root vegetables such as carrots , parsnips, beets, celery root, and sweet potatoes, peeled and cut into 1 1/2-inch (4-cm) pieces, olive oil

cubed peeled yukon gold or red potato (about 1 1/2 lb), diced peeled celeriac (celery root), turnip, or other root vegetable (about 1/2 lb), salt, divided, coarsely chopped swiss chard (1 lb), chopped green onions, butter or stick margarine, freshly ground black pepper

vegetable oil, red onion, chopped, white potatoes (about 10 oz), peeled, sliced 1/2 inch thick, parsnips, peeled, sliced 1/4 inch thick, carrot, peeled, thinly sliced, turnip, peeled, halved, thinly sliced, more) water, chopped fresh chives, truffle oil