A Three Root Mash Recipes

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.

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 VEGETABLE MASH

Steps:

• Boil vegetables in a medium pot until tender. Drain liquid, and mash with cream and butter. Season with salt and pepper. Serve warm.
• For the Gravy: In a medium sauce pan heat the olive oil over medium heat and saute mushrooms until soft. Add the wine and demi-glace and reduce until the gravy coats the back of a spoon.

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:

• 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.

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.