Three Root Mash Food

THREE ROOT MASH

Steps:

• 1. Peel Rutabaga, Sweet potatoes and White potatoes.
• 2. Cut into bite size pieces (approx. 3/4 inch).
• 3. Combine Rutabaga and Sweet potatoes in a pot of water.
• 4. Bring to a boil.
• 5. Lower temperature and cook for approximately 20-25 minutes.
• 6. Boil White potatoes separately for approximately 15-20 minutes.
• 7. Combine all ingredients in an electric mixer and blend until smooth.

CELERY ROOT MASH

Steps:

• Peel and roughly chop 3 pounds celery root. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/3 cup heavy cream and 2 tablespoons butter. Season with salt, then add 2 tablespoons whole-grain mustard and pulse to combine.
• TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

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

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.

SWEDE MASH

Steps:

• Cut the veg into similar-sized chunks. Tip into a pan of cold salted water, bring to a boil, cover, then cook for 15-20 mins until all the vegetables are tender.
• Drain, leave to steam-dry for a few mins, then tip back into the pan and mash with the butter, milk or cream, nutmeg and some seasoning. Keep warm until ready to serve.

WINTER ROOT MASH WITH BUTTERY CRUMBS

Steps:

• In a large pan of boiling salted water, cook the parsnips and swede, covered, for about 20 minutes until tender. Drain well, then mash them together using a masher or food processor until reasonably smooth but still with a bit of texture. Stir in the soured cream, horseradish and thyme and season with salt and pepper.
• Spoon into a buttered shallow ovenproof dish and put to one side.
• Make the topping. Melt the butter in a frying pan and cook the onion for 5-6 minutes, until gorgeously golden. Mix in the breadcrumbs and stir to brown and crisp a little. Season with salt and pepper and add the thyme. Take the pan off the heat. Spoon the mixture casually over the top of the mash. Scatter over the parmesan. (Can be made ahead to this point and kept covered in the fridge for up to a day. Or can be frozen for up to a month.)
• Bake with the turkey (190C/gas 5/ fan 170C) for 35-40 minutes if doing from cold, 25-30 minutes if not, or 11⁄2-13⁄4 hours from frozen (put foil on top, and remove it for the last 10 minutes) - until golden and crisp on top. Serve scattered with a few more thyme sprigs and leaves.

A THREE-ROOT MASH

Steps:

• Peel the rutabaga, carrots, and potatoes, chop them into large, similar-sized pieces, and bring them to a boil in lightly salted water. Decrease the heat as they reach a boil and let them simmer enthusiastically for about 25 minutes, until all are tender. One may be ready slightly before the others but it really doesn't matter here.
• Drain, then crush with a potato masher. Introduce the butter and beat with a wooden spoon until fluffy. If you use an electric mixer, then go easy, taking care not to overmix and turn the mash "gluey." Season with black pepper and a brief grating of nutmeg.

THREE ROOT MASH

Steps:

• Cook 500g peeled chopped potatoes in one pan until tender and 1kg mixed root vegetables in another. Drain well.
• In one of the pans, heat 125g butter with a little milk or cream, black pepper and nutmeg, add the potatoes and mash thoroughly. Rub in the other vegetables through a sieve and beat well.
• Adjust the consistency with more milk or butter if needed.

ROOT MASH

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.

PUREE OF THREE ROOT VEGETABLES

Steps:

• Put all the vegetables in a large saucepan,cover with cold water and simmer, covered, 25-30 minutes or until tender; drain vegetables, reserving 1/2 cup of the cooking liquid.
• Force the potatoes through a ricer into a bowl or mash them in the bowl with a potato masher.
• Puree the parsnips in a food processor with the butter; stir into the potatoes.
• Coarsely shred the carrots into the bowl and gently but thoroughly stir them in, adding salt and pepper to taste and enough of the cooking liquid to attain the preferred consistency.
• Can be made the day before and refrigerated; reheat in microwave to serve.

ROOT VEGETABLE MASH

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.