MIXED VEGETABLE POTAGE
Provided by Food Network
Time 1h40m
Yield 4 quarts, 12 first-course serv
Number Of Ingredients 9
Steps:
- In a tall stockpot, bring all the ingredients except the salt, pepper and butter to a boil. Lower the heat and simmer for 30 minutes, or until each vegetable is easily pierced with the tip of a knife.
- Pass the soup through the medium disc of a food mill. Or skim the vegetables out of the liquid, pulse to a coarse puree in a food processor, and recombine the vegetables and liquid. Season with salt and pepper. The soup can be refrigerated at this point for up to 3 days, or frozen for up to 2 months.
- Bring the soup to a simmer. Stir in the butter just before serving.
MIXED VEGETABLE POTAGE
Provided by Barbara Kafka
Categories soups and stews, appetizer, side dish
Time 1h
Yield About 4 quarts
Number Of Ingredients 9
Steps:
- In a tall stockpot, bring all the ingredients, except the salt, pepper and butter, to a boil. Lower the heat, and simmer for 30 minutes, or until each of the vegetables is easily pierced with the tip of a knife.
- Pass the soup through the medium disk of a food mill, or skim the vegetables out of the liquid, and pulse them to a coarse puree in a food processor. If using a food processor, recombine the vegetables and the liquid. Season with salt and pepper. The soup may be refrigerated for up to 3 days or frozen for up to 2 months.
- Bring to a simmer. If desired, stir a heaping 1/2 teaspoon of the butter into every portion just before serving.
Nutrition Facts : @context http, Calories 27, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 230 milligrams, Sugar 1 gram
MIXED VEGETABLE PAKORAS
Nidhi Jalan loves her snacks. The owner of Brooklyn-based Masala Mama calls these deep-fried veggies the "tempura" of Indian food. The spice-infused batter fries up into a puffy and crunchy coating -- fresh cilantro chutney is the perfect dipping sauce. Though pakoras are usually served at tea time, Nidhi also loves them at cocktail hour.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the green chutney: Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 3/4 cup.
- For the batter: Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon.
- For the vegetables and frying: Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340 degrees F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.)
- Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale.
- Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping.
MIXED VEGETABLES
"This comforting skillet side dish has been a huge hit with my family from the first time I served it," relates Anna Mary Beiler of Strasburg, Pennsylvania.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 11 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute celery, onion and garlic in margarine until tender. Add broth, potatoes, carrots and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Uncover and simmer for 5 minutes or until broth has thickened slightly, stirring occasionally. Sprinkle with parsley; serve with a slotted spoon.
Nutrition Facts : Calories 79 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 66mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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