Mashed Potatoes With Parsnips And Carrots Food

WHOLESOME MASHED POTATOES WITH CARROT & PARSNIP (VEGAN)

Steps:

• Place the chopped carrots, parsnips, and potatoes into a large pot with a lid. Add about 1.5 cups of water and bring to a boil.
• Once water is boiling, cover the pot, reduce heat, and let the veggies steam for about 20-25 minutes, or until you can easily pierce them with a fork.
• When the veggies are cooked, drain the remaining liquid. Return the vegetables to the pot and add minced garlic, almond milk, butter, thyme, cinnamon, nutmeg, salt, and pepper.
• With a potato masher, mash all ingredients together until your desired texture is achieved. The carrots, parsnips, and potatoes should be fluffy but textured. Adjust seasonings as needed!
• Transfer mash to a serving bowl. Add optional garnish, if desired.

MASHED PARSNIPS AND POTATOES

Steps:

• Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

CARROT AND PARSNIP MASH

Steps:

• Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
• Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.

MASHED POTATO 'N' PARSNIP

Steps:

• Place the potato, parsnip and carrot in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. In a small bowl, mash the vegetables with milk, butter, brown sugar and salt.

MASHED POTATOES & CARROTS

Steps:

• Boil the potatoes until tender.
• Boil the carrots in a separate pot until tender.
• Drain the potatoes & carrots.
• Mix together, mash with the butter (margarine).
• Serve.

MASHED POTATOES AND CARROTS WITH PAPRIKA AND PARSLEY

Steps:

• Prepare potatoes: Peel, quarter lengthwise, and cut crosswise into 1/4-inch-thick slices; rinse well in 3 or 4 changes of cold water and drain.
• Melt butter in large saucepan over medium heat. When foaming subsides, add carrots and cook, stirring occasionally, until butter is browned and carrots are caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.).
• Add potatoes, broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat (broth should simmer gently; do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 minutes. (If liquid does not gently simmer after a few minutes, increase heat to medium-low.) Remove pan from heat; remove lid and allow steam to escape for 2 minutes.
• Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in milk, parsley, and paprika. Season with salt and pepper to taste. Serve immediately, or freeze for future use.

MASHED PARSNIPS AND CARROTS

Steps:

• Cover the prepared vegetables with water, bring to a boil and simmer until soft, apprx 20 minutes, drain.
• Coarse mash the vegetables, add the nutmeg, pepper & butter, mix well.
• Serve.

ROASTED POTATOES, PARSNIPS AND CARROTS

Steps:

• Preheat oven to 400 degrees F.
• Peel the veggies and halve any larger ones lengthways. I like to quarter my potatoes (sometimes more if they are large).
• Break the garlic bulb into cloves, smash them slightly and take peels off. (Jamie leaves his unpeeled, but I prefer the garlic peeled.).
• Pick the rosemary leaves off the stalks.
• Put the potatoes and carrots into a large pan of salted boiling water on high heat and bring back to a boil. Boil for about 5 minutes, then add the parsnips and cook for another 4 minutes.
• Drain the veggies in a colander and allow to steam dry.
• Take the carrots and parsnips out and set aside.
• "Fluff" the potatoes in the colander by shaking it around a little. It's important to do this if you want the yummy crispy bits and edges.
• Put a large roasting pan over medium heat and add the olive oil. Add the garlic and rosemary leaves. Then put all the veggies into the pan with a good pinch of salt and pepper. Stir them around to get them well coated.
• Spread the veggies evenly out into one layer. This is important, so they will roast, not steam.
• Put them into the preheated oven and cook for about 45 minutes to an hour. This will depend on your oven. I like to stir them up at least once while cooking. Watch so they don't burn.

MASHED POTATOES AND CARROTS

Steps:

• Put potatoes & carrots in a large saucepan, then cover with about 2 inches of lightly salted cold water.
• Bring to a boil, then reduce heat, cover & boil slowly for about 20 minutes, or until both vegetables are very tender. Drain thoroughly & reserve 3/4 cup of the cooking liquid.
• Mash vegetables, then add the butter & the reserved hot cooking liquid, beating until the mixture is fairly smooth.
• Add the cream, salt & pepper & beat until nearly smooth ~ Small lumps of carrot are not a problem!
• Reward over low heat, beating constantly, then serve. DO NOT COVER AFTER THEY ARE MASHED, OR THE VEGETABLES WILL BECOME MUSHY.