Roasted Sweet Potato Bisque with Blue Cheese Croutons

Roasted Sweet Potato Bisque with Blue Cheese Croutons
Serves: 5-6
 

Ingredients
  • 4 medium sweet potatoes, peeled & cut into 1” chunks 1 Tbsp. olive or Driftless sunflower oil
  • ⅛ – ¼ tsp. cayenne pepper
  • 2 Tbsp. butter
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. dried thyme
  • 6 c. chicken or vegetable stock 1 c. half & half
  • Freshly grated pepper & nutmeg
  • 1 c. stale French bread, cubed
  • 2 Tbsp. olive or Driftless sunflower oil 1⁄4 c. crumbled blue cheese

Instructions
  1. Preheat oven to 400 degrees.
  2. Toss sweet potatoes with oil, salt, & cayenne & spread on a baking sheet (line with parchment or tinfoil for easy clean up) & roast for 40- 45 minutes, until soft & caramelizing on the edges (use convection if you’ve got it, but it won’t take as long).
  3. Meanwhile, heat butter in a heavy-bottomed soup pot & sauté onions until translucent.
  4. Add garlic & thyme & sauté until golden. Add roasted sweet potatoes & stock & bring to a boil. Lower heat & simmer for about 10 minutes.
  5. Remove from heat & puree soup with an immersion blender or food processor in batches until smooth.
  6. Return to low heat, add half & half, stirring frequently, until it returns to a gentle simmer – do not allow it to boil.
  7. Add freshly grated pepper & nutmeg to taste, cover & keep warm while you make croutons.
  8. Heat oil in a skillet & add cubed bread. Stir until starting to brown. Turn off heat & sprinkle with blue cheese. Cover for a minute to melt cheese. Ladle soup into bowls & carefully place some hot cheesy croutons on top.

 

Coconut Sweet Potato and Kale Soup

Coconut Sweet Potato and Kale Soup
Author: 
 

Ingredients
  • 2 Tbsp. Driftless Sunflower Oil (or olive oil)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 tsp. finely minced ginger
  • 1 or 2 medium large sweet potato, cut into bite-sized cubes
  • 1 kale top, coarsely chopped
  • heaping Tbsp. curry powder
  • 1 tsp. cinnamon
  • 2 tsp. salt
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. brown sugar
  • 4½ cups of chicken stock, veggie stock, or water
  • 1 can of coconut milk

Instructions
  1. In a medium-large pot, heat oil over medium high.
  2. Saute onion until nearly translucent. Add garlic and ginger, and cook for another minute, stirring to prevent sticking.
  3. Add spices, salt, brown sugar, and sweet potatoes.
  4. Cook additional minute, stirring frequently.
  5. Add water, cover, and bring to a simmer.
  6. Cook until sweet potatoes are nearly fork tender, 15-20 minutes.
  7. Add kale and coconut milk and cook a remaining 5-10 minutes, or until kale is tender.
  8. Serve with a side of brown rice, if desired.

 

Roasted Roots

Roasted Roots
Author: 
Recipe type: Side Dish
Serves: 5-6
 

Ingredients
  • 6 cups mixed root veggies of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, potatoes, carrots, etc.) cut into uniform bite size pieces
  • 3 cloves garlic, minced
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • 3 Tbsp. white wine, sherry,
  • apple cider, broth, or water
  • 2 Tbsp. chopped thyme
  • salt & pepper to taste

Instructions
  1. Combine garlic, liquids, herbs, salt & pepper in large oven proof baking pan.
  2. Stir in root veggies & bake at 450 degrees for about 45 minutes, stirring several times, until done.
  3. If you have leftovers, this makes a delicious soup added to vegetable/chicken broth & pureed with some cream.

 

Creamy Celeriac & whatever Soup

Creamy Celeriac & whatever Soup
Author: 
Recipe type: Soup
Serves: 3-4
 

Ingredients
  • 3 Tbsp. butter or Driftless sunflower oil
  • 1 onion, chopped
  • 1 lg or 2 small celeriac root, peeled & cubed
  • 1 large sweet potato, peeled & cubed OR 1 bunch carrots, cut into 1” pieces OR 1 head cauliflower, cut into pieces OR a bunch of tomatoes
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh thyme
  • 3 cups veggie or chicken stock
  • ¼ c. heavy cream or half & half
  • Salt & pepper to taste
  • Fresh thyme for garnish

Instructions
  1. Melt butter/oil in a heavy bottomed pan.
  2. Add onion & sauté until translucent.
  3. Add celeriac & other veggie or choice & garlic & sauté for another few minutes.
  4. Add thyme & stock, bring to a boil, reduce heat, & simmer until vegetables are very tender, about a half hour.
  5. Puree in a food processor or with an immersion blender, return to heat, & add cream, salt & pepper to taste.
  6. Return to a simmer & serve, garnishing with thyme.

 

Sweet Potato Chili

Sweet Potato Chili
Author: 
Recipe type: Soup
Serves: 6-8
 

Ingredients
  • 2 Tbsp. Driftless sunflower oil
  • 1 large onion, chopped
  • 1 jalapeno pepper, minced
  • 4 cloves garlic, minced
  • 1 red pepper, chopped (can be frozen)
  • 1 green pepper, chopped (can be frozen)
  • 1 tsp. each cumin & coriander seed
  • 1 tsp. chili powder
  • 1 tsp. chipotle powder (optional)
  • ¼ tsp. each ground cloves & mace or cinnamon
  • 1 large sweet potato, peeled & cubed
  • 1 can (15 oz.) black beans with liquid
  • 1 can (15 oz.) red, kidney, or pinto beans
  • 1 can (14.5 oz.) diced or crushed tomatoes with liquid OR 2 cups fresh chopped tomatoes
  • 1 cup water, tomato juice, or chicken broth
  • Sour cream & cilantro for garnish

Instructions
  1. In soup pot, heat oil & add onions.
  2. Saute until golden & add jalapenos & garlic.
  3. Saute for a couple minutes & add red/green peppers & spices.
  4. Saute for another few minutes & add remaining ingredients.
  5. Bring to boil & reduce heat.
  6. Simmer at least until sweet potatoes are tender, about 20 minutes, stirring frequently to avoid scorching. Add more liquid if it gets too thick.
  7. Serve with sour cream & cilantro.

 

Root Veggie Gratin with Horseradish Crust

Root Veggie Gratin with Horseradish Crust
Author: 
Recipe type: Main Dish
Serves: 6
 

Ingredients
  • 2 ½ lbs. mixed root vegetables (rutabaga, turnip, parsnip, sweet potato, etc.)
  • 4 ounces grated cheddar cheese
  • 3 Tbsp. flour
  • ½ cup rye bread crumbs
  • 2 cups whole milk, heated
  • 1-2 Tbsp.Driftless sunflower oil
  • 3 Tbsp. butter
  • ⅓ cup apple cider or wine
  • 1 Tbsp. minced garlic
  • ⅛ tsp. nutmeg
  • Salt & pepper
  • 2 Tbsp. prepared horseradish

Instructions
  1. Heat oven to 375 degrees.
  2. Spread vegetables & garlic in large baking dish, drizzle with oil & cider or wine
  3. Season to taste with salt & pepper, & toss well.
  4. Cover dish tightly with aluminum foil & bake 20 minutes
  5. Remove foil & continue to roast until vegetables are brown-tipped & tender 20-25 min. Meanwhile, start make a white sauce by melting the butter in a saucepan
  6. Stir in flour & cook over low heat several minutes.
  7. Whisk in milk, bring to simmer, & cook gently 10 minutes,stirring often.
  8. Season with salt, pepper, & nutmeg.
  9. Gently fold the sauce into the roasted vegetables.
  10. Mix horseradish, cheddar, & bread crumbs with your fingers
  11. Scatter the mixture evenly over the vegetables.
  12. Continue to bake until bubbly, 20- 30 minutes.