Tomatoes, cucumbers, lettuce, greens and all kinds of avocados are now available all year round. But in fact, root vegetables were almost the only fresh seasonal winter vegetables. Storing it in the fall will help you survive the cold season without beriberi.
In a culinary sense, this subterranean fruit is quite plastic and can be made into almost anything from salads to desserts. And, of course, what winter soup would be without them!
Here are 5 uncomplicated root vegetable recipes. A completely traditional soup with roots and a bright soup made from carrots and tangerines.
Root Vegetable Soup
This soup is based on a broth of potatoes, turnips, carrots and onions. If desired, turnips are replaced with rutabagas and carrots with sweet parsnips. Parmesan cheese and bacon add character to this vegetable set. That said, the soup isn't vegan after all.
Spicy Potato Soup
The simplest recipe in which a pound of potatoes takes on a coarse character with onions, nutmeg, celery root, garlic and grated horseradish. Cream is added to the soup to soften the blow.
Sweet Potato Soup with Maple Syrup
Step-by-step video recipe for soup or dessert: natural sweet potato cooked in chicken broth with cinnamon sticks, nutmeg, cream and maple syrup.
Carrot Soup with Tangerine
This soup is perfect for mid-winter when carrots and tangerines are still in perfect condition. There is no easier place to prepare. Carrot puree soup is cooked with chicken broth and milk, and freshly squeezed tangerine juice is added.
Parsnip Soup with Shrimp
The sweetness of the parsnip is slightly leveled off by the
fish and soy marinated shrimp. It's best to use brine, sold tiger prawns, and
regular frozen prawns.
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