Mashedrootvegetables Recipes

JAMIE OLIVER'S MASHED ROOT VEGETABLES

Jamie Oliver's Mashed Root Vegetables image

From Jamie Oliver's cookbook The Return of the Naked Chef. I would like to personally thank Recipezaar member French Tart for posting this recipe for me by request in the Celebrity Chefs' forum. She has kindly given me permission and her blessing to post it on the site. Thank you and mercy buckets, French Tart!

Provided by COOKGIRl

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

4 1/2 lbs root vegetables (celeriac, potatoes, *swede, parsnips, carrots, Jerusalem artichokes)
salt & freshly ground black pepper, to taste
extra virgin olive oil or butter

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.).

SAVORY MASHED ROOT VEGETABLES

Savory Mashed Root Vegetables image

Provided by Tyler Florence

Categories side-dish

Time 38m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 pounds assorted root vegetables, such as carrots, parsnips, turnips, and rutabaga, coarsely chopped
4 garlic cloves
1 teaspoon salt
2 cups heavy cream
1/2 cup (1 stick) unsalted butter
1 handful fresh thyme sprigs
2 bay leaves
Kosher salt and freshly ground black pepper
1 bunch fresh chives, chopped
Extra-virgin olive oil

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

Creamy Mashed Root Vegetables image

Provided by Guy Fieri

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

5 cups whole milk
2 1/2 cups heavy cream
2 tablespoons kosher salt, plus more for seasoning
4 sprigs fresh thyme
2 fresh bay leaves
2 pounds turnips
2 pounds Yukon gold potatoes
3 tablespoons unsalted butter, cut into cubes
Freshly cracked black pepper

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

Mashed Root Vegetables image

Make and share this Mashed Root Vegetables recipe from Food.com.

Provided by Londonsbk

Categories Yam/Sweet Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 chicken bouillon cubes, crushed
3/4 lb parsnip, peeled, cut into 1-inch pieces
1 1/4 lbs yams, peeled, cut into 1-inch pieces (red-skinned sweet potatoes)
1 lb red potatoes, peeled, cut into 1-inch pieces
3 tablespoons butter
3 tablespoons whole milk

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.

Nutrition Facts : Calories 396.6, Fat 9.9, SaturatedFat 5.9, Cholesterol 24.3, Sodium 598.7, Carbohydrate 73.3, Fiber 11.6, Sugar 7.2, Protein 6.1

MASHED ROOT VEGETABLES

Mashed Root Vegetables image

Provided by Ken Haedrich

Categories Potato Vegetable Side Thanksgiving Vegetarian Root Vegetable Fall Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
2 large carrots, peeled, thinly sliced
1 large garlic clove, peeled
1 bay leaf
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
3 tablespoons butter
2 tablespoons chopped fresh parsley

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.

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

Ingredients

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

MASHED ROOT VEGETABLES

Mashed Root Vegetables image

Categories Milk/Cream Dairy Potato Vegetable Side Christmas Thanksgiving Kid-Friendly Root Vegetable Parsnip Sweet Potato/Yam Fall Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 chicken bouillon cubes, crushed
3/4 pound parsnips, peeled, cut into 1-inch pieces
1 1/4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1-inch pieces
1 pound red-skinned potatoes, peeled, cut into 1-inch pieces
3 tablespoons butter
3 tablespoons (or more) whole milk

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.

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