French Press French Roast Root Vegetable Purée Recipe

Name: French Press French Roast Root Vegetable Purée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces butter, melted in a skillet; 1 yellow onion, medium dice; 2 cloves garlic, peeled, quartered; 2 carrots, peeled, medium dice; 2 parsnips, peeled, medium dice; 16 ounces strong French roast French press coffee; 2 ounces honey; 2 ounces butter; 6-8 ounces heavy cream; Sea or kosher salt and pepper to taste

Servings: persons

2 ounces butter, melted in a skillet
1 yellow onion, medium dice
2 cloves garlic, peeled, quartered
2 carrots, peeled, medium dice
2 parsnips, peeled, medium dice
16 ounces strong French roast French press coffee
2 ounces honey
2 ounces butter
6-8 ounces heavy cream
Sea or kosher salt and pepper to taste

1
Preheat oven to 350 degrees.
2
Melt butter in a skillet over medium-high heat. Add onions with a dash of salt and saute until lightly caramelized. Add garlic and saute until very fragrant.
3
In a deep baking dish large enough to contain them, place carrots, parsnips, onions & garlic, and coffee; a Dutch oven is perfect for this. Drizzle in honey, then stir to blend. Give it a taste. If you don't get a good hint of honey, add a little more. Cover with a lid or foil and place in oven. Braise for about an hour. Vegetables are done when they can be very easily pierced with a sharp knife.
4
Remove baking dish from oven. Set a colander in a large bowl and pour vegetables into it, retaining coffee mixture. Return vegetables to the baking vessel. Add butter and stir so it begins to melt. Ladle in about a cup of the braising liquid. With an immersion blender, begin pureeing vegetables. As they begin to break up, add cream. Once they are nicely smooth, season to taste with salt and pepper. In the absence of an immersion blender, feel free to use a food processor.
5
If you wish to adjust the balance of bitter-sweet braising liquid and cream in order to please your palate, simply add in more of either, tasting as you go. This is a wonderful base for anything you can imagine: grilled meats and/or vegetables, braised meats, you tell me how you use it!
6
As for the lovely left-over braising liquid, strain it, pour it into a container and freeze it for another use. Chili? Black bean soup?

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ounces butter, melted in a skillet, 1 yellow onion, medium dice, 2 cloves garlic, peeled, quartered, 2 carrots, peeled, medium dice, and more.

Yes, French Press French Roast Root Vegetable Purée falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

French Press French Roast Root Vegetable Purée

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