Savory Mashed Root Vegetables Food

SMASHED ROOT VEGETABLES

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.

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.).

ABSOLUTELY DELICIOUS BAKED ROOT VEGETABLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
• Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.

SAVORY ROASTED ROOT VEGETABLES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
• Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

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.

CREAMY MASHED ROOT VEGETABLES

Steps:

• Set a large pot over high heat and add the milk, cream, salt, thyme and bay leaves. Peel and cut the turnips into 1-inch chunks. Add to the pot and cover partially with a lid. Bring to a boil, and then reduce the heat to a simmer and cook the turnips for 30 minutes.
• Cut the potatoes into 1-inch chunks. After the turnips have cooked for 30 minutes (it takes longer than the potatoes to cook), add the potatoes and continue to simmer until all the vegetables are very tender, about 20 more minutes (the tip of a paring knife should go through with little resistance). Discard the bay leaves and thyme. Drain the turnips and potatoes, reserving 2 cups of cooking liquid, and then mash. Add the cooking liquid and butter. Mix well and season with salt and pepper.

MASHED ROOT VEGETABLES

Steps:

• Bring pot of water to boil. Add bouillon cubes and stir to dissolve; return to boil. Add vegetables; cook until just tender, stirring occasionally, about 18 minutes. Drain vegetables; return to pot. Add butter and mash until smooth. Mix in 3 tablespoons milk, adding more milk if mixture is dry. Season with salt and pepper.

MASHED ROOT VEGETABLES

Steps:

• Cook first 4 ingredients in large pot of boiling salted water until almost tender, about 20 minutes. Add potatoes and continue cooking until all vegetables are very tender, about 15 minutes longer. Drain. Discard bay leaf. Return vegetables to same pot. Stir over medium heat to allow excess water to evaporate, about 2 minutes. Add butter; mash until vegetables are almost smooth. Mix in 1 tablespoon parsley. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring often.) Transfer vegetables to bowl. Sprinkle with remaining 1 tablespoon parsley.

MIX-AND-MASH ROOT VEGETABLES

Steps:

• Cut vegetables into 1/2-inch pieces. Place in heavy medium saucepan. Add enough water to cover. Bring to boil. Cook until vegetables are tender, about 12 minutes; drain. Transfer to processor; add butter and process to coarse puree. (Alternatively, return vegetables to same pan; add butter and mash to coarse puree.) Season with nutmeg, salt and pepper and serve.

MASHED ROOT VEGETABLES WITH HORSERADISH

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.