cookalmostanything.blogspot.com

1 pound parsnips, peeled and cut into 1/2-inch pieces

Extra-virgin olive oil, for drizzling

Coarse salt and freshly ground pepper

1 ounce (2 tablespoons) unsalted butter, plus 1 1/2 ounces (3 tablespoons), melted, plus more for dish

2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well (about 3 cups)

1/3 cup dry white wine

2 tablespoons chopped fresh thyme

2 cups heavy cream

5 large eggs

1 cup finely grated Parmesan cheese

1 loaf (12 ounces) brioche, crust removed and bread cut into 1-inch cubes

Preheat oven to 425 degrees. Drizzle parsnips with oil, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, shaking occasionally, until caramelized and tender, 23 to 25 minutes. Let cool. Reduce heat to 375. Heat 2 tablespoons butter over medium heat in a medium saute pan until melted. Add leeks, and cook, stirring occasionally, until tender, about 5 minutes. Remove from heat; add wine, and return to heat. Let simmer until reduced, 1 minute. Add thyme, and remove from heat. Stir in roasted parsnips. Whisk together melted butter, heavy cream, eggs, and 3/4 cup Parmesan in a large bowl. Season with salt and pepper. Add leek-parsnip mixture, then fold in bread. (Mixture can be refrigerated overnight.) Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish. Cover loosely with parchment, then foil, and bake until golden brown and puffed, 50 minutes. Remove parchment and foil. Sprinkle with remaining cup Parmesan, and return to oven. Bake for 10 minutes more. Let stand for 5 minutes before serving.

From Martha Stewart Living, Nov. 2009.

desifoodbuzz.com

2 tablespoons butter

1 pound prepared sliced leeks (2 cups)

1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces

2 apples, peeled, cored, and cut into 1-inch pieces

1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces

1 can (14.5 ounces) reduced sodium chicken broth

1/2 cup heavy cream

Salt and pepper

Leek garnish (see below)

Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes. Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes. Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish. To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.

From Everyday Food, Nov. 2005.

8  medium sized pieces (about 800  grams) of chicken
2  medium onion(s) made into a paste
2  green bell pepper(s) cut into strips
4  tablespoons tomato puree
1  green chilli(es)
1  teaspoon(s) each of ginger, garlic pastes
1  teaspoon(s) each of cumin, hot spice mix (garam masala) and red chilli powders
1  teaspoon(s) each of turmeric and black pepper powders
2  teaspoon(s) lemon juice
2  tablespoons clarified butter (ghee) / butter / oil
1  cup(s) fresh cream
salt to taste
finely chopped coriander leaves for garnishing

Heat clarified butter (ghee) / butter / oil in a heavy-bottomed pan on medium level and fry the onion, ginger-garlic pastes along with the turmeric for about 2  minute(s).

Add the chicken and all the other ingredients except for the fresh cream. Mix well and cook on medium level for about 20  minutes or till the chicken is almost done.

Add the fresh cream. Mix well. Cover and cook on low heat for about 5  minutes or till the chicken is fully tenderized.

Garnish with finely chopped coriander leaves.

From www.syvum.com.

taste.com.au

3 cups 1/2-inch dice peeled celeriac

2 1/2 cups peeled and diced potato

1/4 cup whipping cream

2 tablespoons (1/4 stick) butter

Cook celeriac in large saucepan of boiling salted water 15 minutes. Add potato and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add cream and butter; mash until mixture is almost smooth. Season to taste with salt and pepper.  From Bon Appetit, Feb. 2005.

epicurious.com

1/4 cup (1/2 stick) butter

1 cup chopped celery

1/2 cup coarsely chopped shallots or onion

1 celeriac, peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes

1 pound potatoes, peeled, cut into 1-inch pieces

5 cups low-salt chicken broth

1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream

Additional chopped fresh thyme

Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 tsp. thyme. Increase heat to high; bring to boil. Reduce heat to med-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly. Working in batches, transfer soup to blender and puree until smooth. Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

Adapted from Bon Appetit, Nov. 2005.

http://www.flickr.com/photos/graibeard/

2 ½ cups chicken broth

½ cup heavy cream or half & half

1 3/4 cups cooked and pureed pumpkin
3 Tbsp brown sugar
1 tsp ground cumin
½ to ¾ tsp chili powder
½ tsp ground coriander
¼ tsp ground nutmeg

2-3 Tbsp chopped fresh cilantro

grated cheddar cheese, optional

Bring the chicken broth to a boil in a medium saucepan. Whisk in the pumpkin, brown sugar and ground spices. Simmer over medium low heat for 5-10 minutes so that it reduces and thickens slightly. Turn off the heat and stir in the cream and most of the cilantro. Serve topped with additional cilantro leaves and grated cheddar, if you desire.

Adapted from www.epicurious.com.

kalynskitchen.blogspot.com

2 1/2 pounds butternut squash, peeled and cut into 1-inch pieces

3/4 cup heavy cream

3 sage leaves

2/3 cup finely grated Parmigiano-Reggiano

Preheat oven to 400°F with rack in middle. Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes. Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).

From Gourmet, Nov. 2008, by Maggie Ruggiero.

With a swivel bladed vegetable peeler shred the carrots into fettuccine like strands. In a large skillet heat the butter over moderately high heat, until the foam begins to subside, and cook the onion and the ham, stirring, for 3 minutes. Add the carrot strands, garlic, and the wine and cook the mixture, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until almost all the liquid is evaporated and the carrots are almost tender. Add the cream and the peas, bring the mixture to a boil, and simmer it, covered, for 5 minutes, or until the liquid is reduced by half. Stir in the mustard and salt and pepper to taste.

From www.justvegetablerecipes.com.