Jamie Olivers Mashed Root Vegetables Food

JAMIE OLIVER'S MASHED ROOT VEGETABLES

Jamie Oliver's Mashed Root Vegetables image

From Jamie Oliver's cookbook The Return of the Naked Chef. I would like to personally thank Recipezaar member French Tart for posting this recipe for me by request in the Celebrity Chefs' forum. She has kindly given me permission and her blessing to post it on the site. Thank you and mercy buckets, French Tart!

Provided by COOKGIRl

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

4 1/2 lbs root vegetables (celeriac, potatoes, *swede, parsnips, carrots, Jerusalem artichokes)
salt & freshly ground black pepper, to taste
extra virgin olive oil or butter

Steps:

*NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
Drain in a colander.
Place the vegetables back in the pan and mash with a potato masher.
You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.).
Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).

MIX-AND-MASH ROOT VEGETABLES

Mix-and-Mash Root Vegetables image

Provided by Patricia Murray

Categories Food Processor Vegetable Side Vegetarian Quick & Easy High Fiber Root Vegetable Carrot Parsnip Turnip Winter Healthy Bon Appétit Ireland Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 5

Ingredients

1 pound turnips, peeled
1 pound large carrots, peeled
1 pound parsnips, peeled
1/4 cup (1/2 stick) butter
Ground nutmeg

Steps:

Cut vegetables into 1/2-inch pieces. Place in heavy medium saucepan. Add enough water to cover. Bring to boil. Cook until vegetables are tender, about 12 minutes; drain. Transfer to processor; add butter and process to coarse puree. (Alternatively, return vegetables to same pan; add butter and mash to coarse puree.) Season with nutmeg, salt and pepper and serve.

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