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Hearty Winter Root Vegetable Puree

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Pixicook editorial team

A warm and comforting puree made from a variety of root vegetables, perfect for cold winter days.

Ingredients for Hearty Winter Root Vegetable Puree

units in
USchevron
serves
8 peoplechevron

Unsalted Butter

tablespoons

Onion, chopped

each

Celery Stalks, diced

each

Garlic Clove, finely chopped

each

Thyme

sprigs

Mixed Root Vegetables, peeled, 1-inch chunks

0 lb

Fine Sea Salt

teaspoons

Black Pepper

teaspoons

Lemon Juice, freshly squeezed

each

Flaky Sea Salt

to taste

Crushed Chile Flakes

optional

How to Make Hearty Winter Root Vegetable Puree

1. Base Preparation

Melt the butter in a large, heavy-bottomed pot over medium heat. Add the chopped onion or leeks and celery. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Incorporate the garlic, rosemary, and bay leaves, and cook for another minute.

2. Simmer Vegetables

Add the root vegetables to the pot along with 8 cups of water, the sea salt, and black pepper. Increase the heat to bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and cook until the vegetables are fork-tender, about 30-40 minutes.

3. Puree Soup

Once the vegetables are tender, remove the pot from the heat. Discard the rosemary sprigs and bay leaves. Use an immersion blender to puree the soup until smooth and creamy. If the soup is too thick for your liking, thin it with a bit of water. Taste and adjust seasoning with additional salt, pepper, and lemon juice as needed.

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