ROOT VEGETABLE MASH
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes.
- Drain the vegetables and discard the bay leaf. Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth. Season with salt and pepper. Transfer to a serving dish and sprinkle with nutmeg.
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 & 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 ROOT VEGETABLES WITH BACON VINAIGRETTE
Provided by Victoria Granof
Categories Onion Side Thanksgiving High Fiber Bacon Root Vegetable Parsnip Turnip Low Cholesterol Rutabaga Boil Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring vinegar, mustard seeds, and 1/4 cup water to a simmer in a small pot; cook until seeds are plump, 20-25 minutes. Drain; set aside seeds and cooking liquid separately.
- Place a steamer basket inside a large pot. Add water to a depth of 1". Bring to a boil. Add root vegetables to steamer basket. Cover and cook, adding water by 1/2-cupfuls if needed to maintain level of water in pot, until vegetables are very tender but not mushy, about 45 minutes.
- Meanwhile, place bacon in a large skillet; set over medium-low heat and cook until bacon softens and fat begins to render, about 4 minutes. Add onion; increase heat to medium-high and cook, stirring occasionally, until onion and bacon are browned and crisp, about 10 minutes.
- Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute. Turn off heat and stir in brown sugar and reserved mustard seed cooking liquid. Season vinaigrette to taste with salt and pepper.
- Drain vegetables and return to pot. Using a fork or potato masher, coarsely mash. Stir in vinaigrette; season to taste with salt and pepper. Transfer to a 13x9x2" baking dish; cover with foil. DO AHEAD: Vegetable mash can be made 1 day ahead. Chill.
- Rewarm vegetable mash, covered, in a 350°F oven until just warmed through, 45-55 minutes. Alternatively, place in a microwave-safe bowl and microwave until warmed through (time will vary).
- Stir parsley into mash. Transfer to a bowl; serve warm or at room temperature.
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
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
ROOT MASH
This recipe from Harrowsmith Country Life is a delicious blending of flavours! As a bonus, the mixture (your choice) is a great veggie disguise for those "picky" eaters at the table.
Provided by CountryLady
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cover the veggies in cold, salted water& bring to a boil.
- Cook until they can be pierced with a sharp knife, 12 to 20 minutes.
- Drain well& return to pot.
- Place the pot over heat to dry the veggies slightly; mash well.
- Add milk, butter& pepper and mash together.
Nutrition Facts : Calories 151.7, Fat 4.8, SaturatedFat 2.8, Cholesterol 11.6, Sodium 758.1, Carbohydrate 21.5, Fiber 6.8, Sugar 5.6, Protein 6.2
ROOT VEGETABLE MASH
I love anything mashed with potato. This includes Scotland's traditional New Year favorite, "tatties and neeps," a mash of potato and rutabaga or turnips which is usually eaten with haggis. You don't need a shot of single malt to know that it's delicious! Our version, this Root Vegetable Mash, is a nutrition powerhouse. We've added sweet parsnips and carrots into the mix, along some whole smashed garlic. 4 cloves may seem like a lot, but don't worry. Garlic cooked this way tastes sweet and mild and adds a lot of flavor. The end result is so rich and sweet that even the kids will love it.
Provided by Cook for Your Life Staff
Categories Sides, Healthy Holidays
Number Of Ingredients 1
Steps:
- Add the root veggies and garlic to a stockpot and cover with cold water. Bring to boil, then continue to boil until the vegetables are tender, about 15 minutes.
- Reserve ¼ cup of cooking liquid, then drain the vegetables. Using a masher, roughly mash the vegetables with butter, a generous pinch of salt and a grinding of fresh black pepper. Add some cooking liquid if the mash is too dry. Taste for seasoning, then serve hot.
Nutrition Facts : Calories 1073
HORSERADISH-GLAZED BRISKET AND SHORT RIBS WITH ROOT VEGETABLE MASH
Provided by Molly Stevens
Categories Potato Low Cal High Fiber Dinner Horseradish Meat Root Vegetable Fall Rutabaga Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Stack three 8-inch squares cheesecloth on work surface. Place celery leaves and next 5 ingredients in center of square. Gather up edges of cheesecloth; tie with kitchen string and set packet aside.
- Place brisket and short ribs in heavy large wide pot. Add enough water to pot to cover meat. Bring to simmer over medium heat. Skim any impurities that rise to surface. Reduce heat to maintain gentle simmer. Add packet, onion, and 1 tablespoon coarse salt. Cover; simmer until meat is fork-tender, about 2 hours for short ribs and 3 1/4 to 3 1/2 hours for brisket. Transfer meats to 15x10x2-inch glass baking dish. Remove and discard bones from short ribs. Remove and discard packet and most of onion from cooking liquid. DO AHEAD: Can be made 1 day ahead. Cool cooking liquid and meats slightly, then chill separately until cold. Cover each; keep chilled.
- Bring meat cooking liquid to boil; add celery root, rutabaga, and potatoes. Reduce heat to medium and cook uncovered until vegetables are tender, about 45 minutes. Drain vegetables, reserving 3 cups cooking liquid. Return vegetables to pot and stir over low heat 1 minute to dry. Mash vegetables with potato masher to coarse puree. Mash in butter. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium-low heat before serving, adding reserved meat cooking liquid by tablespoonfuls as needed to moisten.
- Preheat oven to 375°F. Whisk horseradish, mustard, and sugar in small bowl. Brush 3 tablespoons horseradish sauce over meats in dish. Sprinkle with salt and pepper. Roast meats until browned and heated through, 35 to 45 minutes. Transfer meats to work surface. Thinly slice across grain. Place on platter. Drizzle 2 cups reserved cooking liquid around. Serve with vegetable mash and horseradish sauce.
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MASHED ROOT VEGETABLES WITH BACON VINAIGRETTE - BON APPéTIT
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4/5 (30)Estimated Reading Time 2 minsServings 8-10
- Bring vinegar, mustard seeds, and ¼ cup water to a simmer in a small pot; cook until seeds are plump, 20–25 minutes. Drain; set aside seeds and cooking liquid separately.
- Place a steamer basket inside a large pot. Add water to a depth of 1”. Bring to a boil. Add root vegetables to steamer basket. Cover and cook, adding water by ½-cupfuls if needed to maintain level of water in pot, until vegetables are very tender but not mushy, about 45 minutes.
- Meanwhile, place bacon in a large skillet; set over medium-low heat and cook until bacon softens and fat begins to render, about 4 minutes. Add onion; increase heat to medium-high and cook, stirring occasionally, until onion and bacon are browned and crisp, about 10 minutes.
- Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute. Turn off heat and stir in brown sugar and reserved mustard seed cooking liquid. Season vinaigrette to taste with salt and pepper.
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- 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.
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ROOT VEGETABLE MASH RECIPE | CHUCK HUGHES | FOOD …
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Servings 4Category Side-DishAuthor Chuck HughesDifficulty Easy
- Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender. Add the inside of the potatoes to the rest of the vegetables. Mash the vegetables along with the cream and butter. Season the vegetables with salt, and pepper, to taste. Keep warm.
FALL VEGETABLE CASSEROLE | THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
5/5 (2)Total Time 1 hr 5 minsCategory Side DishCalories 183 per serving
- Preheat oven to 400 degrees. On a rimmed baking sheet toss vegetables with 1-2 tablespoons of olive oil, using your hands to coat the vegetables well. Season with salt and fresh ground black pepper. Place vegetables in the hot oven and roast 40-50 minutes, stirring occasionally, until vegetables are tender and slightly browned around edges. Remove from oven and set aside.
- Meanwhile, in a small saucepan, combine apple cider vinegar, mustard seeds and 1/4 cup water and bring to a simmer. Simmer 20 minutes. Vinegar will reduce slightly and mustard seeds will have swelled. Drain mustard seeds from vinegar - reserve both vinegar and seeds separately.
- In a large skillet, heat 1 tablespoon olive oil on medium-low heat. Add onion and saute until brown and caramelized, about 20 minute. If the onion seem to be browning too quickly, reduce heat, although a little crispy around the edges is fine.
- Once the onions are caramelized and browned increase heat to medium high and add the drained mustard seeds. Cook until the seeds begin to pop - 1 to 2 minutes. Remove from the heat and add reserved vinegar and dark brown sugar. Season the vinaigrette with salt and pepper. Set aside until the vegetables are roasted.
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- Cut parsnips into 1-in. pieces. Place parsnips, garlic, rutabaga, potatoes, carrots, and herbs in large saucepan, cover with cold water, and bring to a boil.
- Remove and discard herbs. Reserve 1/2 cup cooking liquid, then drain vegetables and return them to pot.
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