Jamie Olivers Rosemary Mashed Parsnips Potatoes Recipes

JAMIE OLIVER`S ROSEMARY POTATOES

Steps:

• Clean and chop the potatoes coarsely. Put them in water with a little salt and boil until semi-cooked. Drain in a colander and place in a tray smeared with a little olive oil. Salt them and add black pepper.
• Turn the oven on and put the potatoes to bake at 370°F (190 °C) for 30 min. Make a dressing in a bowl from the vinegar , olive oil and rosemary leaves, stir.
• Mash the garlic cloves with a knife but dont peel them.
• Take the tray with the potatoes out and press them carefully with a slotted spoon, just to crack and flatten them.
• Put the garlic randomly between the potatoes and distribute the dressing on top in order to season all of the potatoes.
• Return the tray to the oven, lower the temperature a bit and bake another 15-20 min. to a golden color.
• When serving, remove the garlic peels.

MASHED POTATOES AND PARSNIPS

Steps:

• 1. Place parsnip and potato in a saucepan, and cover with water. 2. Bring to a boil. Reduce heat, and simmer 10 minutes or until very tender. Drain and return to pan. 3. Add remaining ingredients and mash with a potato masher to desired consistency. Cut the parsnips smaller than the potatoes so they will finish cooking at the same time.

MASHED PARSNIPS AND POTATOES

Steps:

• Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

JAMIE OLIVER'S ROAST POTATOES, PARSNIPS, AND CARROTS

Steps:

• Heat oven to 400°.
• Peel the vegetables and halve any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves from the woody stalks.
• Put the potatoes and carrots into a large pan - you may need to use two - of salted, boiling water on a high heat and bring back to the boil.
• Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
• Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
• Fluff up the potatoes in the colander by shaking it around a little - it's important to 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked.
• Add the olive oil, garlic, and rosemary leaves.
• Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours.
• Spread them out evenly into one layer - this is important, as you want them to roast, not steam as they will if you have them all on top of each other
• Cook for approximately 40 minutes or until the vegetables become browned and crispy.

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.).

JAMIE OLIVER'S ROSEMARY MASHED PARSNIPS & POTATOES

Steps:

• 1. Peel potatoes and Parsnips 2. Boil potatoes and parsnips until soft. 3. Drain potatoes and parsnips. 4. Return veggies to pot and add cream, milk, and butter. 5. Mash veggies. 6. Heat till warm.