The harvest treasures all
Now gather’d in, beyond the rage of storms,
Sure to the swain; the circling fence shut up;
And instant winter’s utmost rage defy’d.
While loose to festive joy, the country round
Laughs with the loud sincerity of mirth,
Shook to the wind their cares.
— James Thomson

Recipes: Roasted-Carrot-and-Roasted-Turnip Purée; Winter Squash Purée with Ginger and Orange; Winter Vegetable Purée.

Note: Any purée can be turned into an elegant soup with the addition of stock, cream, milk and/or water. Also, experiment with seasonings: herbs and spices will add extra flavor to these purées.

Roasted-Carrot-and-Roasted-Turnip Purée

8 medium-size carrots, (peeled) and cut into 2-inch lengths
6 medium-size turnips, (peeled) and quartered
butter (optional)
1/2 c hot stock or water
salt and pepper

1. Preheat the oven to 400° degrees. Place the carrots and turnips in a lightly oiled roasting pan. Roast until the vegetables are very tender, stirring frequently, about an hour. Place the carrots and turnips (and butter) in a food processor with the chicken broth.

2. Process until smooth, stopping to scrape down the sides of the bowl. (The purée will have a slightly rough texture.) Add salt and pepper to taste.

Winter Squash Purée with Ginger and Orange

1 medium-size squash, washed
1-1/2 t grated fresh ginger
1 t grated orange zest
salt and pepper

1. Preheat oven to 400° degrees. Pierce squash in a couple of places with a knife. Put on a baking sheet and roast until tender, anywhere from 45 minutes to an hour.

2. When cooled somewhat, halve squash and take out seeds. Scrape out the flesh of the squash and place in a food processor with the ginger and orange zest. Process until smooth. Add salt and pepper.

OR

1a. You can peel the uncooked squash and cut it into chunks. Place squash chunks in a medium saucepan and cover with cold water. Bring to a boil, reduce heat and simmer until tender. Drain well. Process in food processor with ginger and orange zest until smooth. Add salt and pepper.

Winter Vegetable Purée

Use whatever you have on hand, in whatever proportion you want.
The smaller the pieces of vegetable, the shorter the cooking time.

3 cups celeriac, peeled and cubed
2 medium-size potatoes, (peeled) and cubed
2 medium-size turnips, (peeled) and cubed
4 leeks, white part only, washed and cut into rings OR onion, peeled and chopped
salt and pepper

1. Place prepared vegetables in a large saucepan and cover with cold water. Bring to a boil. Reduce heat and simmer until all of the vegetables are tender, about half an hour (depending on their size).

2. Drain well (reserve the cooking water–good for stock!). Pass the vegetables through a ricer or mash with a masher. Add salt and pepper.

Ciao.