Potato Celeriac Parsnip Mash With Leek Frizzle Recipes

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MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives

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.

MASHED POTATOES AND PARSNIPS WITH CHEDDAR



Mashed Potatoes and Parsnips with Cheddar image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

2 russet (baking) potatoes, peeled and cubed
1 to 2 large parsnips, peeled and cubed
Salt and white pepper
1 tablespoon unsalted butter
3/4 cups shredded extra, extra, extra-sharp white Cheddar
1/2 cup whole milk
Freshly grated nutmeg
2 tablespoons finely chopped fresh chives
Gravy, recipe follows
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups turkey stock
1 to 2 tablespoons Worcestershire sauce
Salt and pepper

Steps:

  • In a large pot, cover the potatoes and parsnips with cold water. Bring to a boil, salt the water and cook until fork-tender. Drain and return to the pot; mash with the butter, cheese and milk. Season with salt, pepper and nutmeg. Stir in the chives. Serve with the Gravy.
  • Place a small to medium pot over medium heat and add the butter. When melted, sprinkle in the flour and mix with a wooden spoon to make a roux¿it should look like wet sand. Stir for a couple minutes, then whisk in the stock, making sure to get into the corners of the pan, and bring to a simmer. Let cook for a few minutes, then add the Worcestershire and season with salt and pepper.

CELERIAC MASH



Celeriac Mash image

An easy, delicious way to use celeriac or even make mashed potatoes a little more exciting. Can make a low fat version by using low fat milk and cutting back on the butter. Adapted from Bon Appetite.

Provided by Kristin Boraas

Categories     Side Dish     Vegetables

Time 45m

Yield 12

Number Of Ingredients 4

1 celeriac (celery root), peeled and cut into 1/2-inch pieces
3 potatoes, peeled and cut into 1/2-inch pieces
⅓ cup heavy cream
3 tablespoons butter

Steps:

  • Place the celeriac cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until the vegetables are very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two.
  • Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 15.6 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 2.4 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 92.8 mg, Sugar 1.5 g

CELERIAC & POTATO MASH



Celeriac & potato mash image

Serve this with stews, when you fancy a change from plain mashed potato

Provided by Good Food team

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 6

1.3kg floury potatoes , cut into chunks
850g celeriac , peeled and cut into chunks
140g salted butter , plus a knob to serve
4 bunches spring onions , about 550g, cut into 1cm slices (including the green parts)
250ml double cream
freshly grated nutmeg

Steps:

  • Boil the potatoes for 20-25 mins until tender, adding the celeriac after 5 mins. Drain and press through a potato ricer back into the pan once the surface water has evaporated, or mash well with a potato masher in the dry pan.
  • While the potatoes cook, melt the 140g butter over a medium heat, then sweat the spring onions for about 5 mins until soft and silky, stirring occasionally. Add the cream and season with salt, pepper and nutmeg. Bring to a simmer, then cook for another few mins until this thickens a little.
  • Stir two-thirds of the creamy onions into the potato and celeriac purée. Season to taste. If making in advance, cover the surface of the mash and the sauce with cling film, then set aside. Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.

Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.57 milligram of sodium

PARSNIP & CELERIAC BAKE



Parsnip & celeriac bake image

If you're sick of the same old Christmas sides, perk up your parsnips with some celeriac

Provided by Cathryn Evans

Categories     Buffet, Dinner, Lunch, Side dish, Vegetable

Time 1h

Number Of Ingredients 10

600g parsnip , peeled and cubed
1kg celeriac , peeled and cubed
25g butter
4 tbsp double cream
freshly grated nutmeg
1 tbsp chopped sage leaves
50g fresh coarse breadcrumb
5 tbsp parmesan (or vegetarian alternative), coarsely grated
handful of flaked almonds
1 tbsp olive oil

Steps:

  • Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 mins. Drain well, then mash with butter and cream. Season, then add a grating of nutmeg, stir in the sage and spoon into a buttered ovenproof dish. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
  • Heat oven to 190C/fan 170C/gas 5. Mix breadcrumbs, Parmesan, almonds and oil together. Season, scatter over the mash, then bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.

Nutrition Facts : Calories 206 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium

MASHED POTATOES AND CELERIAC



Mashed Potatoes and Celeriac image

Celeriac -- also called celery root or celery knob -- adds a twist to mashed potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 7

1 pound russet potatoes, peeled and sliced 1 1/2 inches thick
1 pound celeriac, peeled and sliced 1 1/2 inches thick
Coarse salt
1/2 cup sour cream
2 tablespoons unsalted butter
1/4 teaspoon freshly ground nutmeg
Freshly ground pepper

Steps:

  • Place potatoes and celeriac in a medium saucepan, and fill with enough cold water to cover by about 2 inches. Bring to a boil over high heat; add salt generously. Reduce heat to a simmer, and cook until vegetables are tender when pierced with a paring knife, 20 to 25 minutes. Drain in a colander.
  • Pass potatoes and celeriac through a ricer or food mill into a serving bowl. Add sour cream and butter, and stir until combined. Stir in nutmeg, and season with salt and pepper. Serve immediately.

POTATO, CELERIAC & PARSNIP MASH WITH LEEK FRIZZLE



Potato, Celeriac & Parsnip Mash With Leek Frizzle image

This is an exciting alternative to basic mashed potatoes and makes an interesting and attractive side dish to any kind of meat, poultry or fish. The celery root adds a wonderfully distinct flavour. I suggest using the chicken stock and always, always use the fresh herbs. This recipe is from the LCBO Food and Drink magazine.

Provided by Just Call Me Martha

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

4 cups chicken stock or 4 cups water
3 cloves garlic, peeled and halved
2 lbs yukon gold potatoes, peeled and cut into 2 inch dice
1 small celery root, peeled and cut into 1 inch dice (celeriac)
2 medium parsnips, peeled and cut into 1 inch dice
1/4 cup olive oil
1 tablespoon grated horseradish (optional)
1/4 cup chopped fresh parsley
1/4 cup chopped of fresh mint
1/4 cup whipping cream (optional)
salt & freshly ground black pepper
1 leek, dark green leaves removed,to garnish
1/4 cup vegetable oil (for frying)
salt

Steps:

  • Combine stock (or water) and garlic in a large pot over medium high-heat.
  • Bring to boil, cover and reduce heat to low and simmer 5 minutes.
  • Add potatoes and cook for 5 minutes.
  • Then, add celery root and parsnips and cook uncovered for 15 minutes or until all vegetables are soft.
  • Drain vegetables, reserving the liquid and then mash vegetables with a potato masher.
  • Stir in olive oil, horseradish, chopped herbs and cream.
  • If necessary, add a small amount of reserved liquid to make a soft puree and season to taste.
  • Place in serving dish.
  • Cut leek into long julienne strips.
  • Heat oil in small skillet until very hot.
  • Add leaks and cook for 20 seconds or more until golden brown.
  • Remove immediately from oil and drain on paper towels.
  • Season with salt.
  • Sprinkle on top of potatoes and serve.

Nutrition Facts : Calories 363, Fat 20.2, SaturatedFat 3, Cholesterol 4.8, Sodium 240.8, Carbohydrate 39.2, Fiber 3.4, Sugar 4.5, Protein 7.4

PARSNIP LEEK POTATO MASH



Parsnip Leek Potato Mash image

Categories     Potato     Vegetable     Side     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Winter     Simmer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 lb leeks (white and pale green parts only), chopped
5 tablespoons unsalted butter
1 lb russet (baking) potatoes
2 lb parsnips, peeled, quartered lengthwise, woody cores discarded, then cut crosswise into 1/2-inch pieces
2 cups water
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Wash leeks in a bowl of cold water, agitating water to loosen any sand, then lift leeks out and drain in a colander. Pat dry.
  • Cook leeks in 4 tablespoons butter, covered, in a4- to 5-quart heavy pot over moderate heat, stirring occasionally, until slightly softened, 5 to 7 minutes.
  • While leeks are cooking, peel potatoes and cut into 1-inch pieces. Add potatoes, parsnips, water, salt, white pepper, and nutmeg to leeks and bring to a boil, uncovered, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, until vegetables are very tender and most of liquid is absorbed, about 30 minutes. Coarsely mash, then serve sprinkled with parsley and topped with remaining tablespoon butter.

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