HORSERADISH MASH
Give your mash a kick with the addition of horseradish
Provided by Good Food team
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 5
Steps:
- Boil the whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a minute or two.
- Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and the milk together and add that to the mashed potatoes. Stir in 2 tbsp grated fresh horseradish, ready grated horseradish from a jar, or creamed horseradish (for a slightly milder taste), then season to taste.
Nutrition Facts : Calories 366 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.26 milligram of sodium
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.
BEEF STEW WITH ROOT VEGETABLES & HORSERADISH RECIPE - (4.5/5)
Provided by gvcathy
Number Of Ingredients 16
Steps:
- Position a rack in the bottom third of the oven and heat the oven to 325°F. In a 6-quart Dutch oven or other heavy-duty pot, cook the bacon in the oil over medium heat, stirring occasionally, until browned but not crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan. Heat the bacon fat over medium to medium-high heat until shimmering hot. Season about one-third of the beef with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the beef to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the beef, seasoning with salt and pepper before browning. Once all of the beef is browned, remove the pot from the heat to let it cool for a few minutes. Pour all but 2 tablespoons of the fat from the pot. (If there is not enough, add oil to equal 2 tablespoons). Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic and sage and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the bacon to the pot. Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the beef broth and 1-1/2 cups water. Bring to a boil. Return the beef to the pot along with any accumulated juice. Lower the heat to maintain a simmer. Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven. After 1 hour of stewing, add the parsnips, carrot pieces, and potatoes to the pot. Cover with the parchment and lid, and cook until the beef is fork-tender, 1 to 2 hours more. (Shoulder cuts will take longer than leg cuts.) Stir in the parsley and horseradish. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve. Make Ahead Tips The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.
POTATO AND CELERY ROOT MASH
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Provided by Victoria Granof
Categories Mustard Potato Side Christmas Vegetarian Low Sodium Horseradish Root Vegetable Winter Christmas Eve Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6-8 servings
Number Of Ingredients 7
Steps:
- Place potatoes, celery root, and horseradish in a large pot. Add water to cover by 1". Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, 25-30 minutes.
- Drain, reserving 1 cup cooking liquid. Return vegetables to pot; add sour cream, Dijon mustard, and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Season to taste with salt.
JAMIE OLIVER'S MASHED ROOT VEGETABLES
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
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.).
ROOT VEGETABLE MASH
Provided by Marisa | Uproot Kitchen
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Prepare vegetables by dicing them into ½-inch pieces and place them in a pot with the butter or oil. Turn the heat on to medium-low and add in thyme (in full sprigs) and minced garlic.
- Sautée vegetables for about 10 minutes, until beginning to soften.
- Add in water and honey or maple syrup. Cover and allow it to cook for about 25 minutes, stirring occasionally, until the liquid is absorbed and it is relatively easy to mash the vegetables. Discard the thyme springs.
- Mash the mixture until chunky, or use a hand blender to roughly puree the mixture.
- Season with salt and pepper and serve warm.
MASHED ROOT VEGETABLES RECIPE
These Mashed Root Vegetables make for a simple, delicious and unique side dish to serve with any fall meal. They are hearty, healthy and pair well with just about anything.
Provided by The Carefree Kitchen
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Wash and peel the vegetables and cut into 1" cubes.
- Place the vegetables in a large pot, add 2 teaspoons of salt and cover with hot water.
- Bring to a boil, then simmer for 20-30 minutes, or until the veggies are no longer stick to a fork when poked.
- Once cooked, drain the water then add the vegetables back to the pot. Add in the butter, half and half and about 1 teaspoon of salt (more or less, to taste).
- Mash potatoes with a potato masher or potato ricer, getting out all of the largest chunks and mashing as chunky or smooth as you like. (Note: you may also use a standing mixer with the whisk attachment, but just be sure not to overmix or it will get gummy.)
- Scoop the mashed vegetables into a serving dish and finish with a pat of butter and chopped parsley. Enjoy!
Nutrition Facts : Calories 198 kcal, Carbohydrate 31 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 220 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
ROASTED ROOT VEGETABLES WITH SPICY PEPITAS AND HORSERADISH CREME FRAICHE
Provided by Guy Fieri
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the vegetables: Preheat the oven to 425 degrees F.
- Trim the stems off the beets and lightly scrub with a vegetable brush - this will remove the tough outer layer. Quarter the beets and set aside. Trim the carrots (leaving a little of the stem on), and then cut in half crosswise. Add all the vegetables and the potatoes to a roasting pan along with the garlic head halves. Drizzle with the olive oil and season well with salt and pepper. Roast in the oven until golden brown and tender, about 45 minutes (the tip of a paring knife should pierce a potato and go through with little resistance).
- For the spicy pepitas: In a large mixing bowl, combine the lemon juice, olive oil, chili powder, cumin and some salt and pepper. Add the pepitas and mix well so they are evenly coated. Toast in the oven until the pepitas are lightly browned, 7 to 10 minutes.
- For the horseradish creme fraiche: Stir together the creme fraiche and horseradish and season with salt and pepper. Refrigerate until ready to serve.
- To serve, place the roasted root vegetables on a large platter. Drizzle with the horseradish creme fraiche and garnish with spicy pepitas.
MASHED POTATOES WITH PARSNIP AND HORSERADISH
DH and I loved these potatoes from the Williams-Sonoma website. We served with fish. I used salted butter.
Provided by Dr. Jenny
Categories Mashed Potatoes
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Put the potatoes and parsnips into a steamer basket and set the basket over boiling water. (The water should not touch the bottom of the steamer basket). Cover and steam until the vegetables are very tender when pierced with a small knife, about 15 minutes. Transfer the potatoes and parsnips to a bowl.
- Empty the pot and wipe dry. Return the vegetables to the still hot pot. Add the butter, horseradish, salt and pepper. Using a potato masher, mash until smooth. Add the 1/3 cup half and half and mash to blend, adding more half and half, 1 Tb at a time, if needed to reach the desired consistency. Transfer the vegetables to a serving bowl and serve immediately.
- Make Ahead: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature. Just before serving, reheat gently over low heat, stirring often.
Nutrition Facts : Calories 316.4, Fat 14.4, SaturatedFat 8.8, Cholesterol 38, Sodium 615.7, Carbohydrate 43.8, Fiber 6.4, Sugar 5.7, Protein 5.6
MASHED ROOT VEGETABLES WITH HORSERADISH
Categories Milk/Cream Potato Side Vegetarian Quick & Easy Root Vegetable Parsnip Turnip Gourmet
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a large saucepan of boiling salted water cook the turnips and the parsnips for 10 minutes, add the potatoes, peeled and cut into 1/2-inch pieces, and boil the vegetables for 10 to 12 minutes, or until they are tender. While the vegetables are cooking, in a small saucepan heat the cream, the butter, and the horseradish to taste over low heat until the mixture is hot and keep it warm. Drain the vegetables, in the pan cook them over high heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated, and remove the pan from the heat. Add the cream mixture to the potato mixture, straining it through a fine sieve and pressing hard on the solids if desired. In a bowl mash the vegetables with a potato masher until they are smooth and stir in salt and pepper to taste.
More about "mashed root vegetables with horseradish food"
RECIPES WITH HORSERADISH | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 4 mins
NIGEL SLATER'S RECIPES WITH HORSERADISH | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 6 mins
HORSERADISH MASHED PARSNIPS AND CELERY ROOT - CLOSET COOKING
From closetcooking.com
Servings 4Total Time 30 minsEstimated Reading Time 2 mins
MASHED ROOT VEGETABLE CASSEROLE - SOUTHERN LADY MAGAZINE
From southernladymagazine.com
Estimated Reading Time 3 mins
BEST HORSERADISH–SOUR CREAM MASHED POTATOES RECIPE
From countryliving.com
Cuisine AmericanCategory Autumn, Christmas, Comfort FoodServings 8Total Time 30 mins
- Bring potatoes to a boil in a large pot of salted water; simmer until tender, 15 to 18 minutes. Reserve 1/2 cup cooking liquid. Drain and return potatoes to pot.
- Add 6 tablespoons butter to potatoes and coarsely mash. Fold in sour cream mixture and 3 tablespoons chives. Fold in reserved cooking water to thin, if necessary. Transfer to a bowl and top with remaining 2 tablespoons butter and 1 tablespoon chives.
MASHED POTATOES AND ROOT VEGETABLES RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
Cuisine AmericanTotal Time 1 hrCategory SidesCalories 316 per serving
- Melt the butter in a large saucepan over medium heat. Add the root vegetables and cook, stirring occasionally, until the butter is browned and the vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes the vegetables have not started to brown, increase the heat to medium-high.)
- Add the potatoes, broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat (the broth should simmer gently; do not boil), stirring occasionally, until the potatoes fall apart easily when poked with a fork and all the liquid has been absorbed, 25 to 30 minutes. (If the liquid does not gently simmer after a few minutes, increase the heat to medium-low.) Remove the pan from the heat; remove the lid and allow the steam to escape for 2 minutes.
- Gently mash the potatoes and root vegetables in the saucepan with a potato masher (do not mash vigorously). Gently fold in the half-and-half and chives. Season with salt and pepper to taste and serve the mashed potatoes immediately.
ROOT VEGETABLE RECIPES TO KEEP YOU FULL - BON APPéTIT ...
From bonappetit.com
Author Jesse SparksPublished 2016-02-19
- Grilled Carrots with Avocado and Mint. You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.
- Beet Tostadas With Fried Eggs. Beets’ sweet earthiness and firm texture are ideal for making meatless chorizo. You have to try it. View Recipe.
- Seared Radicchio and Roasted Beets. Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh. View Recipe.
- Chorizo and Potato Stew. This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days. View Recipe.
- Summer Greens with Mustardy Potatoes and Six-Minute Egg. Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.
- Shaved Carrots with Charred Dates. Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite. View Recipe.
- Blackened Carrots With Daikon and Pomegranates. The flavorful oil leftover from roasting carrots becomes an ingenious dressing with anchovies, pomegranate juice, and red wine vinegar.
- Rutabaga Tacos with Greens and Queso Fresco. Filled with greens, roasted vegetables, and a little queso fresco, these veggie tacos are easy to make for a fun weeknight meal.
- Maple-Roasted Carrots. These are the glaziest, most addictive carrots you’ll ever eat. View Recipe.
- Basically Carrot Loaf Cake. The most casual-cool carrot cake of all time. View Recipe.
MASHED ROOT VEGETABLES RECIPE - PACIFIC FOODS
From pacificfoods.com
4.7/5 (7)Estimated Reading Time 50 secsCategory Most Popular, Sides
- Reduce heat to medium and gently boil root vegetables for 15-20 minutes, or until fork tender. Drain.
- While root vegetables are cooking, heat Pacific Foods Organic Butternut Squash Soup in a small saucepan over medium heat. Allow to gently warm for 7-10 minutes before removing from heat and setting aside.
- Create mashed vegetables: return cooked root vegetables to large pot along with Butternut Squash Soup, coconut oil or butter, cinnamon, maple syrup, and sea salt. Use a potato masher or handheld mixer to mash root vegetables to desired texture.
POTATO AND CELERY ROOT MASH - MAKEITGRATEFUL.COM
From makeitgrateful.com
Category SidesEstimated Reading Time 3 mins
MASHED ROOT VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Turnip RecipesCalories 167 per servingTotal Time 40 mins
MASHED ROOTS GOURMET - DIMPLED KITCHEN
From dimpledkitchen.com
Estimated Reading Time 3 mins
MASHED ROOT VEGETABLES WITH HORSERADISH | RATS IN TEACUPS
From ratsinteacups.wordpress.com
Estimated Reading Time 2 mins
HEALTHY ROOT VEGETABLE RECIPES - EATINGWELL
From eatingwell.com
Author EatingwellEstimated Reading Time 8 mins
SMASHED POTATOES AND CELERY ROOT WITH HORSERADISH AND ...
From tastefoodblog.com
Estimated Reading Time 1 min
REAL FOOD ENCYCLOPEDIA - HORSERADISH - FOODPRINT
From foodprint.org
Estimated Reading Time 6 mins
OSSO BUCO WITH MUSTARD & HORSERADISH GRAVY - WOLF GOURMET
From blog.wolfgourmet.com
3.3/5 (189)Servings 4
ORGANIC HORSERADISH ROOT | VEGETABLES | BALDOR SPECIALTY FOODS
From baldorfood.com
Availability Out of stock
MASHED ROOT VEGETABLES WITH HORSERADISH | BEFIT BODY&MIND ...
From befitbodymind.org
WINTER ROOT VEGETABLES MASHED W/ HORSERADISH
From bigoven.com
EPICURUS.COM RECIPES | WINTER ROOT VEGETABLES MASHED WITH ...
From epicurus.com
CAN EATING HORSERADISH REALLY HELP CLEAR YOUR SINUSES?
From mashed.com
MASHED POTATOES WITH PARSNIP AND HORSERADISH RECIPES
From tfrecipes.com
INSTANT POT ROOT VEGETABLE MASH - ALL INFORMATION ABOUT ...
From therecipes.info
RECIPE TIP: AMP UP MASHED POTATOES WITH HORSERADISH ...
From mercurynews.com
MASHED ROOT VEGETABLES WITH HORSERADISH | FOOD EXPERIMENTS ...
From pinterest.com
MASHED ROOT VEGETABLES WITH HORSERADISH - RECIPE #4576 ...
From foodgeeks.com
MASHED ROOT VEGETABLES - COOKEATSHARE
From cookeatshare.com
HOW TO MAKE MASHED POTATOES WITH CELERY ROOT AND ...
From chicago.suntimes.com
MASHED ROOT VEGETABLES WITH HORSERADISH RECIPES
From tfrecipes.com
FOODGEEKS.COM
MASHED ROOT VEGETABLES WITH HORSERADISH RECIPE | EAT YOUR ...
From eatyourbooks.com
HORSERADISH AND PARSNIP RECIPES (34) - SUPERCOOK
From supercook.com
HORSERADISH ROOT - ROOT VEGETABLES, FOOD FACTS, TIPS, HISTORY
From foodreference.com
ASTRAY RECIPES: MASHED ROOT VEGETABLES WITH HORSERADISH
From astray.com
MASHED ROOT VEGETABLES WITH HORSERADISH – LES KINCAID ...
From leskincaid.com
MASHED ROOT VEGETABLES WITH HORSERADISH - BIGOVEN
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love