Skip to main content

The Turnip and Potato Soup, The Three Green Twigs Salad, + Louis Jadot 2019 Rosé #TurkeyDayRosé #AGrimmThanksgiving #Sponsored

  This is a sponsored post written by me on behalf of Kobrand Wine and Spirits in conjunction with their #TurkeyDayRosé  event. Complimentary wine was provided for this post 
though no other compensation was received. This page may contain affiliate links.

This was part of the second course in my Grimm Thanksgiving menu. You can see the entire line-up here: A Grimm Menu + #TurkeyDayRosé Pairings.

"At length it was so enormous that by itself it filled a whole cart, and two oxen were required to draw it, and the farmer had not the least idea what he was to do with the turnip, or whether it would be a fortune to him or a misfortune. At last he thought, "if you sell it, what will you get for it that is of any importance, and if you eat it yourself, why, the small turnips would do you just as much good. It would be better to take it to the king, and make him a present of it."
~The Turnip

"The hermit, after he had converted the three sinners, lay down to sleep again under the stairs. In the morning, however, they found him dead, and out of the dry wood on which his head lay, three green twigs had grown up on high. Thus the Lord had once more received him into his favour."
~The Three Green Twigs 

The Three Green Twigs Salad didn't end up being very photogenic, however, it was just salad greens, a nice vinaigrette, blanched asparagus (twig number one), blanched green beans (twig number two), and cucumber spears (twig number three). So, this post will only include the turnip and potato soup.

The Turnip and Potato Soup
The Three Green Twigs Salad
Louis Jadot 2019 Rosé

During the Fall and Winter I make a lot of soups. I love that you can just throw everything into a big pot, put it on the stove and you have a filling meal. You can also, as I did for this version, roast the veggies before using them in soup. That brings out some of the sweetness in the root vegetables.

Ingredients

Soup
  • 2 cups turnips, scrubbed and halved or quartered, depending on how big the turnips are
  • 6 cups potatoes, scrubbed and halved or quartered, depending on how big the potatoes are
  • 1 cup onions, peeled and halved or quartered, depending on how big the onions are
  • freshly ground salt
  • freshly ground pepper
  • 1/4 cup bacon, diced (if you are local-to-me, I use bacon from PigWizard)
  • 1/2 cup onion, peeled and diced
  • 3  to 4 cloves garlic, peeled and pressed
  • 6 cups chicken stock
  • 1 cup milk or half-and-half
  • 1/4 cup fresh herbs (I used a mixture of parsley and thyme)

Garnish
  • 2 turnips, scrubbed and thickly sliced
  • olive oil
  • freshly ground salt
  • freshly ground pepper
  • fried onions (you can make your own, I bought them at Whole Foods)
  • Also needed: sourdough bread for serving

Procedure

Preheat oven to 425 degrees Fahrenheit. Place turnips, potatoes, and onions on a baking sheet. Drizzle with olive oil. Sprinkle with salt and peppers. Place in the oven and roast for 25 to 30 minutes.


After 30 minutes these won't be completely cooked, but the edges should start to have a golden or brown tinge to them. That color adds delicious flavor to your soup. You can adjust the time on the bake if you want even more color on your root veggies.

While the vegetables are roasting, start on the stove-top part.

Add diced bacon to a large pot. Cook until fat is rendered, but bacon is not crisped. Stir in the onions and garlic. Toss to coat them evenly with the bacon fat. Cook until the onions soften and begin to turn translucent, approximately 6 to 8 minutes.

Remove your tray of veggies from the oven and place them in the pot with the bacon. Toss to coat evenly with the bacon fat. Pour in the chicken stock and bring to a boil. Reduce heat to a simmer and cook until the turnips are easily mashed with a fork.

Remove from heat and let cool for 5 to 10 minutes. Then, in batches, process in a blender until smooth.

Return the pureed soup to the pot and stir in the milk. Heat to warm again, then fold in the herbs. Season to taste with salt and pepper, as needed.


Garnish: Baked Turnip Chips
Preheat oven to 425 degrees Fahrenheit. Place sliced turnips on a baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Place in the oven for 22 to 25 minutes. The turnips should be crisped and nicely browned on the skins. Set aside until ready to serve.

 
To serve, ladle into individual serving bowls. Garnish with fried onions and a few baked turnips chips.

Offer a slice of sourdough bread of the side. Serve immediately.

Louis Jadot 2019 Rosé

Founded in the mid-nineteenth century by the eponymous Louis Henry Denis Jadot, the Louis Jadot estate has established itself as a reliable producer of both red and white Burgundy wines. This wine, from the Côteaux Bourguignons AOC, is a single varietal wine made of 100% Gamay grapes.

To the eye, this Rosé is a lovely pale salmon color. On the nose it had aromas of light florals and raspberries. However, on the palate, the wine was more tart than I anticipated. Flavors of red currant were pronounced and provided a lively note alongside my creamy, earthy turnip and potato soup.

on the web, on Facebook, on Twitter, and Instagram
*Disclosure: I received compensation in the form of wine samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur