Roast Turkey Soup with Winter Vegetables
From The Reluctant Gourmet Ingredients: 1 roasted turkey carcass water bouquet garni 2 large carrots, chopped 1 large parsnip, chopped 2 turnips, chopped 3 stalks of celery, chopped celery leaves from stalks 6 medium potatoes chopped Salt and Pepper Directions: Place the carcass (and trimmed legs and wings) in a heavy bottomed soup pot and add enough water to cover the turkey carcass and then some. Add bouquet garni and simmer until the meat falls off the bone, approximately 4-5 hours. Remove the bouquet garni and strain the soup. Add the broth back to the pot along with all the...
Read MoreApple Cider-Glazed Root Vegetables
From The Washington Post Ingredients: 1 tablespoon unsalted butter 1 tablespoon olive oil 1 1/2 to 1 3/4 pounds assorted root vegetables, such as turnips, rutabagas, carrots and golden beets, peeled and cut into 1/2- to 3/4-inch pieces 1/8 to 1/4 teaspoon salt 1 cup fresh apple cider Freshly grated nutmeg, to taste (about 1/2 teaspoon) Directions: Combine the butter and oil in a large, deep saucepan over medium-high heat. Then the butter has melted, add the vegetables and 1/8 teaspoon of salt; toss to coat evenly. Add the cider and bring just to a boil, then reduce the heat to medium and...
Read MoreSweet Potato and Turnip Mash with Sage Butter
Recipe From Eating Well Ingredients: 1 pound sweet potatoes, peeled and diced 8 ounces turnips (about 2 medium), peeled and diced 3 large cloves garlic 30 fresh sage leaves, divided (12 left whole, the rest cut into strips) 2 tablespoons butter 1 teaspoon kosher or sea salt 1/2 teaspoon coarsely cracked pepper Directions: Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep...
Read MoreAfrican Sweet Potato Soup Recipe with Peanut Butter, Black-eyed Peas and Beans
Adapted by Farmer Dave’s from Gluten-Free Goddess Ingredients: 1 tablespoon light olive oil or peanut oil 1 tablespoon red or green Thai Kitchen curry paste- hot or mild, to taste (start with less if you prefer it mild) 1/2 teaspoon cinnamon 1 medium onion, peeled, diced 4 cloves garlic, minced 1 medium sweet potato, peeled, diced other diced root vegetables, such as carrots, radishes, or turnips, as desired 1 large bell pepper, cored, seeded, diced 1 jalapeño or other hot chile pepper, seeded, diced fine 1 14-oz. can black-eyed peas, rinsed, drained 1 14-oz. can white beans,...
Read MoreRoasted Vegetable Soup
Adapted by Farmer Dave’s from Nourishing and Frugal Ingredients: 4 1/2 lbs. root vegetables (such as carrots, turnips, radishes, beets, sweet potatoes, parsnips, etc.) 6 cloves of garlic, peeled 1 large onion, cut into eights 1/4 cup melted butter or olive oil 2 quarts of chicken stock or vegetable stock 1/2 teaspoon lemon juice 2 dashes of cayenne salt and pepper to taste paprika and/or fresh herbs for serving Directions: Preheat the oven to 425 degrees. Trim, peel and chop the vegetables into 1-inch cubes. Place the vegetables, garlic and onion on a sheet pan and pour over the...
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