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.).
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.
ROOT VEGETABLE MASH
Mash doesn't have to be all about potatoes. This superhealthy side adds swede and carrots to the mix for a veggie treat
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 4
Steps:
- Place the potatoes, swede and carrots in a large pan of salted water. Bring to the boil and cook for 20-25 mins until tender. Drain and mash with a potato masher. Add the butter and a generous amount of seasoning.
Nutrition Facts : Calories 171 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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.
ROOT VEGETABLE & MUSTARD MASH
Make the most of cheap and tasty seasonal root vegetables in this low fat and super healthy side
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 4
Steps:
- Put the veg in a large pan of salted water. Bring to the boil and cook for 15 mins until tender. Drain well, then mash adding the butter, oil and mustard. Season generously. Mix together until the butter has melted, and serve piping hot. This can be made a day ahead and reheated in the pan with a touch more butter, or in the microwave.
Nutrition Facts : Calories 152 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 2 grams protein, Sodium 0.51 milligram of sodium
MASHED POTATOES AND ROOT VEGETABLES
Make and share this Mashed Potatoes and Root Vegetables recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 5 cs.
Number Of Ingredients 10
Steps:
- Prepare vegetables, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip.
- Warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat.
- Cook vegetables in a large pot with salt and enough cold water to cover by 1/2".
- Cover pot and bring to a boil over high heat.
- Reduce heat and simmer until vegetables are soft, but not falling apart, about 10 to12 minutes.
- Drain vegetables then return them to the pot.
- To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1 to 2 minutes.
- Stir them constantly to prevent scorching.
- Mash vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher.
- Once mashed, gradually stir in the warm milk mixture until desired consistency is reached.
- Taste for seasoning and serve hot.
Nutrition Facts : Calories 259, Fat 7.4, SaturatedFat 4.5, Cholesterol 24.1, Sodium 1439.5, Carbohydrate 44.8, Fiber 4.7, Sugar 4, Protein 4.8
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
MARBLED ROOT VEGETABLE MASH RECIPE
Provided by Alyssia Sheikh
Time 1h
Number Of Ingredients 14
Steps:
- Peel all root veggies and cut into 1-inch pieces.
- In one pot, add potatoes, parsnips, rutabaga, and turnips. In a separate pot, add sweet potatoes and carrots. Fill both pots with water, enough to cover the veggies, and add ½ tsp salt to each.
- Bring both pots to a boil, reduce to medium, and boil 20-30 minutes until fork tender.
- Drain vegetables and return to their respective pots.
- Add 2 Tbsp butter and 2 Tbsp milk to each pot. Mash and mix to combine, seasoning to taste.
- Marble the two mashes together, serve, and enjoy!
- Yields 12 servings marbled root vegetable mash.
Nutrition Facts : ServingSize 1 serving, Calories 133 kcal, Sugar 6 g, Fat 4 g, Carbohydrate 23 g, Fiber 4 g, Protein 2 g
POTATO AND ROOT VEGETABLES MASH
Categories Potato Side Thanksgiving Quick & Easy Wheat/Gluten-Free Root Vegetable Parsnip Winter Rutabaga Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
- Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
SMASHED ROOT VEGETABLES
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the parsnips, garlic, potatoes and celery root in a large pot. Cover with cold water by one inch and add the 2 tablespoons salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until the vegetables are tender, 10 to 15 minutes. Drain well, then return the cooked vegetables to the pot. Using a wooden spoon, stir the vegetables over medium heat to remove some of the excess moisture, about 4 minutes. With a large fork or potato masher, lightly mash the vegetables. Off the heat, add the 1 teaspoon salt and the lemon zest, thyme, olive oil and Parmesan. Mix until well combined. Serve hot.
More about "potato and root vegetables mash food"
ROOT VEGETABLE MASH : RECIPES : COOKING CHANNEL RECIPE ...
From cookingchanneltv.com
Category Side-DishCalories 327 per serving
ROASTED CHICKEN & ROOT VEGETABLES WITH POTATO-RUTABAGA MASH
From blueapron.com
4.3/5 (465)Total Time 40 minsCuisine AmericanCalories 700 per serving
ROOT VEGETABLE AND POTATO MASH - WOMEN'S RUNNING
From womensrunning.com
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.
MASHED POTATOES AND ROOT VEGETABLES - YOU'RE GONNA BAKE IT ...
From bakeitafterall.com
Reviews 1Servings 4Cuisine AmericanCategory Side Dish
- 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 veggies have not started to brown, increase the heat to medium-high. Browning is important because it indicates the vegetables are caramelizing.
- 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.
ROOT VEGETABLE MASH - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.9/5 (8)Total Time 28 minsCategory Side DishCalories 202 per serving
- CUT ROOT VEGETABLES into roughly the same size - about 1 - 1 1/2 inches. If using carrots, slice them thinner as they take longer to cook.
- BOIL VEGETABLES: Place vegetables in a medium-large pot. Add enough water to cover veggies by 1 inch (2.5 cm). Add 2-3 tsp salt. Bring to boil. Lower to medium and gently boil for 15-18 minutes or until soft and easily pierced with a fork. Drain vegetables in a colander and return to the pot.
- DRY AND MASH: On medium heat, shake cooked vegetables to dry them out for 1 minute. Add spinach and green onions if using as well as butter and milk/cream. Mash with a fork to get the consistency you like. Do not use a food processor or immersion blender to mash veggies. Taste and add salt and pepper as needed. Serve.
VEGETABLE MASH - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Reviews 6Calories 164 per servingCategory Side Dish
- Steam The Vegetables: Bring an inch of water to a boil in a large pot fitted with a steamer basket. Add rutabaga, celeriac and cook, covered for 8 minutes. Add parsnips, sweet potato and steam until a fork inserted into the vegetables goes in and slides out easily, about 17 minutes. Transfer half of the vegetables to food processor fitted with steel blade attachment.
- =”instruction-step-2″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>2. Cook the Garlic: Melt butter in a small skillet. Add olive oil and garlic and cook, swirling until the garlic is just browned, about 20 seconds. Add thyme (or oregano) and remove from the heat.
- nstruction-step-3″ class=”MsoListParagraphCxSpLast” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>3. Puree the Vegetables: Pour half of the garlic oil mixture over the vegetables and add half of the cream, half the salt and pepper and puree. Scrape sides and continue pureeing until completely smooth. Transfer the vegetable mash to a bowl. Repeat with the remaining steamed vegetables, garlic oil and seasoning. Combine the two batches of pureed vegetables. Serve hot.
MASHED POTATOES AND ROOT VEGETABLES RECIPE - LEITE'S …
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.
MASHED ROOT VEGETABLES (ALTERNATIVE MASHED POTATOES ...
From sweetveg.org
Estimated Reading Time 2 mins
KID-APPROVED HEALTHY SIDE DISH: MASHED ROOT VEGETABLES
From charleston.momcollective.com
Estimated Reading Time 4 mins
CREAMY ROOT VEGETABLE MASH (FAST!) — EDIBLE LIVING
From edibleliving.com
Estimated Reading Time 3 mins
MASHED ROOT VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Turnip RecipesCalories 167 per servingTotal Time 40 mins
MASHED RUTABAGA AND POTATOES | FOODTALK
From foodtalkdaily.com
Servings 6Total Time 40 mins
EVERY VEGETABLE YOU CAN MASH THAT ISN'T A POTATO ...
From huffpost.com
Estimated Reading Time 40 secs
ROOT VEGETABLE MASH – TASTEFOOD
From tastefoodblog.com
Estimated Reading Time 2 mins
THREE ROOT MASH RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Side Dishes
MASHED POTATOES AND ROOT VEGETABLES - COOK'S ILLUSTRATED
From cooksillustrated.com
Servings 4Category Side Dishes, Vegetarian
ROOT VEGETABLE MASH - FRUGALFEEDING
From frugalfeeding.com
Estimated Reading Time 2 mins
ROOT VEGETABLE MASH - URBAN COOKERY
From urbancookery.com
ROOT VEGETABLE MASH - VEGA (US)
From myvega.com
ROOT VEGETABLE MASH - GLUTEN FREE RECIPES
From fooddiez.com
INSTANT POT ROOT VEGETABLE MASH - ALL INFORMATION ABOUT ...
From therecipes.info
ROASTED GARLIC MASHED POTATOES | FOODTALK
From foodtalkdaily.com
ROOT VEGETABLE MASHED POTATOES - HAMILTONBEACH.COM
From hamiltonbeach.com
ROOT VEGETABLE MASHED POTATOES - HAMILTON BEACH BRANDS
From blog.hamiltonbeach.com
A THREE ROOT MASH RECIPES
From tfrecipes.com
ROOTING FOR A VEGETABLE MASH
From theepochtimes.com
WHAT IS ROOT VEG MASH? - ALL ABOUT FOOD
From tchaise.com
MASHED POTATOES AND ROOT VEGETABLES - PLAIN.RECIPES
From plain.recipes
VEGETABLES | FOOD | THE GUARDIAN
From theguardian.com
WHAT IS ROOT VEGETABLE MASH? - ALL ABOUT FOOD
From tchaise.com
POTATO AND ROOT VEGETABLES MASH RECIPE - FOOD NEWS
From foodnewsnews.com
MASHED ROOT VEGETABLES POTATOES - COOKEATSHARE
From cookeatshare.com
MASHED POTATOES AND ROOT VEGETABLES RECIPES
From tfrecipes.com
MASHED ROOT VEGETABLES RECIPE | PCC COMMUNITY MARKETS
From pccmarkets.com
ROOT VEGETABLE MASHED POTATOES - ALL INFORMATION ABOUT ...
From therecipes.info
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