4 Vegetable Mash Alternatives Recipes

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4 VEGETABLE MASH ALTERNATIVES



4 Vegetable Mash Alternatives image

If you invited me for Thanksgiving and I offered to bring a mash, you would probably assume I'd be bringing potatoes.

Categories     Thanksgiving     main dish     side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

FOR THE VEGETABLES (choose One):
2 lb. Carrots
1 head Large Cauliflower
6 Beets
1 Small Butternut Squash
FOR ROASTING THE VEGETABLES:
Olive Oil, For Drizzling
Salt To Taste
FOR THE VEGETABLE MASH:
1 tbsp. Olive Oil
1/2 Large Onion, Diced Small
3 cloves Garlic, Minced
1/2 stick Butter
1/4 c. Half-and-half, Or More As Needed
Salt And Pepper, to taste

Steps:

  • Heat oven to 400ºF.For the roasted carrots:Rinse carrots (no need to peel!) thoroughly and pat dry. Slice into 1-inch pieces and spread on a rimmed sheet pan. Drizzle with olive oil and sprinkle with salt, tossing until well-coated. Roast for 1 hour or until fork-tender. For the roasted cauliflower:Cut head of cauliflower into florets with cauliflower stem. Spread cauliflower on a rimmed sheet pan. Drizzle with olive oil and sprinkle with salt, tossing until well-coated. Roast for 45 minutes or until fork-tender. For the roasted beets:Line a baking pan with aluminum foil. Rinse beets thoroughly and pat dry. Rub beets with olive oil and sprinkle with salt. Place beets in a baking ban and cover with aluminum foil. Roast in the oven for 50-60 minutes. Set the beets aside to cool for several minutes, but still warm to the touch. Peel off the outer skin and cut the beets into quarters. For the roasted butternut squash:Line a rimmed sheet pan with aluminum foil. Cut butternut in half and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt. Place butternut cut side down on the sheet pan. Roast in the oven for 50-60 minutes or until fork-tender. Set aside to cool for several minutes, but still warm to the touch. Cut off the stem and peel the outer skin of the butternut. To prepare the vegetable mash:While your vegetable of choice is roasting, heat olive oil in a small skillet. Add onion and garlic, sprinkle with salt, and cook until translucent. Set aside. Add roasted vegetable, butter, half-and-half and sautéed onion and garlic into a food processor. Process until smooth and creamy. Add more half-and-half a tablespoon at a time if needed. Sprinkle with salt to taste and serve.

ROOT VEGETABLE MASH



Root vegetable mash image

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

2 large baking potatoes , cut into chunks
½ swede , cut into chunks
3 carrots , diced
25g unsalted butter

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

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