Side Pannel
Winter Vegetable Pure W/ Sweet Spices and Crispy Shallots
Winter Vegetable Pure W/ Sweet Spices and Crispy Shallots
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 1 tb Butter
- 1 sm Onion, peeled and diced
- 2 Garlic clove(s)
- -peeled and chopped
- 1 sm Butternut squash, peeled
- -seeded and diced
- 2 sm (or 1 large) acorn squash
- -peeled, seeded, diced
- 2 lg Turnips, peeled and diced
- 2 Carrots, peeled
- -cut in 1" rounds
- 1 1/2 c Chicken stock
- 1/2 ts Dried thyme
- 1 Bay leaf
- 1/2 ts Ground cinnamon
- 1/8 ts Grated nutmeg
- 1/4 ts Ground ginger
- 1 pn Cayenne pepper
- 1 pn Allspice
- 1 ts Kosher salt
- Freshly ground pepper
- Lemon juice
- 1/2 c Heavy cream or
- 2 tb Butter (opt)
Directions
SHALLOTS
3 lg Shallots
Vegetable oil
-or olive oil
-for frying
Salt to taste
In a 3-quart saucepan, melt the butter over medium heat. Add the onion and
garlic and sweat them until translucent, but not browned, about 5 minutes.
Add the butternut and acorn squash, turnips and carrots. Cover and sweat
for 5 minutes, stirring occasionally.
Add the stock and the thyme, bay leaf, cinnamon, nutmeg, ginger, cayenne,
allspice, salt and pepper. Bring to a boil over high heat, lower the heat
to a simmer and cook for about 30 minutes, until the vegetables are soft.
Stir occasionally.
While the vegetables are cooking, prepare the shallots. Trim off both ends,
cut them in half lengthwise, then thinly slice them lengthwise to get half
moon pieces. Heat inch of oil in a 10-inch frying pan over medium heat.
Fry the shallots in two batches until golden brown (the shallot should
sizzle on contact with the oil), about 30 seconds. Drain on paper towels
and salt lightly. The shallots will get crispier when then cool and may be
made a day ahead just cover them well and keep them at room temperature.
Pure the vegetables in a food processor or blender, adding a little cream
or butter if desired. Season with a squeeze of lemon juice, then taste and
adjust the seasonings. Serve in a shallow bowl sprinkled with the crispy
shallots.
3 lg Shallots
Vegetable oil
-or olive oil
-for frying
Salt to taste
In a 3-quart saucepan, melt the butter over medium heat. Add the onion and
garlic and sweat them until translucent, but not browned, about 5 minutes.
Add the butternut and acorn squash, turnips and carrots. Cover and sweat
for 5 minutes, stirring occasionally.
Add the stock and the thyme, bay leaf, cinnamon, nutmeg, ginger, cayenne,
allspice, salt and pepper. Bring to a boil over high heat, lower the heat
to a simmer and cook for about 30 minutes, until the vegetables are soft.
Stir occasionally.
While the vegetables are cooking, prepare the shallots. Trim off both ends,
cut them in half lengthwise, then thinly slice them lengthwise to get half
moon pieces. Heat inch of oil in a 10-inch frying pan over medium heat.
Fry the shallots in two batches until golden brown (the shallot should
sizzle on contact with the oil), about 30 seconds. Drain on paper towels
and salt lightly. The shallots will get crispier when then cool and may be
made a day ahead just cover them well and keep them at room temperature.
Pure the vegetables in a food processor or blender, adding a little cream
or butter if desired. Season with a squeeze of lemon juice, then taste and
adjust the seasonings. Serve in a shallow bowl sprinkled with the crispy
shallots.
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