Mash Medley Food

HONEY-MUSTARD STEAMED GREEN MEDLEY

Steps:

• Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
• Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.

MASH BITES

Steps:

• Preheat the oven to 325 degrees F.
• Lay the potatoes on a baking sheet and cook until tender when pierced with a fork, about 40 minutes. Meanwhile, while the potatoes are cooking, bring the butter and cream to a boil in a medium pot. Reduce the heat to low and keep at a simmer until the potatoes come out of the oven.
• Just before the potatoes are finished cooking, soak the gelatin sheets in cold water for 5 minutes. Ring out the sheets and add them to the warm cream mixture. Whisk into the cream until the sheets dissolve.
• Remove the potatoes from the oven and fill a blender with half of the cream and half of the potatoes. Using a plunger, blend until smooth. (The starchiness of the potatoes is a job for your blender, patience will be useful here.)
• Transfer the blended potatoes to a bowl and repeat with the remaining cream and potatoes. Mix together the salt and sugar and taste before adding it all; depending on the person you may find it too much or not enough.
• Transfer the potatoes to a parchment-lined baking sheet and let cool overnight in the refrigerator.
• When ready to cook, flip the potatoes onto a cutting board and peel off the parchment paper. Cut to desired shape and size.
• Preheat a deep-fryer to 350 degrees F.
• In three separate shallow bowls or containers, set up your breading station. Fill the first bowl with the flour, the second with the egg and milk (whisked to combine) and the third with the panko.
• Bread the potato mash pieces by first going in flour, then the egg, then the panko, then back in the egg and then the panko.
• After the mash bites are breaded, you can store them in the refrigerator until ready to fry, or freeze them for long term storage.
• Deep-fry the mash bites until golden brown, about 1 minute. They should be soft to the touch and warm all the way through.

MASHED POTATO MEDLEY

Steps:

• Heat broth and potatoes to a boil over medium-high heat in 3 qt (3 L) saucepan.
• Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
• Mash potatoes with 1/4 cup (60 mL) broth, sour cream, butter and black pepper. Add additional broth, if needed, until desired consistency.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

SAVORY MASHED ROOT VEGETABLES

Steps:

• Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
• While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ¿ do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
• Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.

PERFECT SMASHED POTATOES

Steps:

• Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

JAMIE OLIVER'S MASHED ROOT VEGETABLES

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.).