Potato Leek And Parsnip Roast Recipes

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SMASHED ROOT VEGETABLES AND CARAMELIZED LEEKS



Smashed Root Vegetables and Caramelized Leeks image

Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 8

2 pounds Yukon Gold potatoes (about 4), peeled and cut into chunks
3/4 pound turnips (2 small), peeled and cut into chunks
1/2 pound parsnips (about 4), peeled and cut into chunks
Coarse salt and freshly ground pepper
1/2 stick unsalted butter
1 pound leeks, trimmed, sliced 1/4 inch thick, and rinsed well (2 cups)
3/4 cup whole milk
1/4 cup heavy cream

Steps:

  • Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.
  • Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper.

POTATO, LEEK AND PARSNIP GRATIN



Potato, Leek and Parsnip Gratin image

I found this recipe from Kraft, this is a different type of Gratin using parsnips and leeks with the potato. Creamy and delicious, this is a great recipe for those cold winter nights.

Provided by Tisme

Categories     Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

20 g butter
4 leeks, white part thinly sliced
2 garlic cloves, crushed
800 g potatoes, peeled and thinly sliced
400 g parsnips, peeled and thinly sliced
125 g cream cheese, cubed and softened
1/3 cup cream
3/4 cup chicken stock
2 tablespoons thyme leaves
1 cup grated cheddar cheese
salt and pepper, to taste

Steps:

  • Heat the butter in a non-stick frying pan over medium-low heat. Add the leeks and garlic and cook 10 minutes or until softened.
  • Whisk together thecream cheese and cream until smooth. Whisk in the stock, thyme and seasonings.
  • Layer half the potato and parsnip into a greased 2½ litre capacity baking dish. Top with leek mixture. Pour over half the cream cheese mixture then top with remaining potato and parsnip. Sprinkle with cheddar cheese and pour over remaining cream cheese mixture.
  • Bake, covered, at 180°C for 50 minutes, then uncovered for a further 20 minutes, or until vegetables are tender.

Nutrition Facts : Calories 411.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 65.5, Sodium 281.8, Carbohydrate 46.8, Fiber 7.4, Sugar 7.8, Protein 11.5

POTATO, LEEK AND PARSNIP ROAST



Potato, leek and parsnip roast image

Baby leeks are delicious in this simple vegetarian recipe.

Categories     leeks     roast potatoes     roast parsnips     vegetarian recipe     sunday lunch idea     roast dinner

Yield 6

Number Of Ingredients 6

1 kg (2 ½lb) potato
450 g (1lb) parsnip
900 g (2lb) leek
75 ml (3 fl oz) olive oil
3 clv garlic
salt and ground black pepper

Steps:

  • Scrub the potatoes and parsnips, then cut all the vegetables into 2.5cm (1in) chunks. Cook the potatoes and parsnips in boiling, salted water for 3-4min; drain. Meanwhile, heat the olive oil in a large roasting tin on the top shelf of the oven at 450°F (230°C) mark 8 for about 5min or until very hot.
  • Add the hot potatoes, parsnips and whole garlic cloves to the roasting tin. Baste them in the hot oil and season with salt and pepper. Cook on the top shelf of the oven for about 30min, turning occasionally and basting with oil.
  • Stir in the leeks and cook for a further 20min or until all the vegetables are crisp, tender and golden brown. Try more triple-tested recipes: Roast parsnips with sea salt recipe Buttery leeks and peas recipe 10 fantastic roast potato recipes Dauphinoise potatoes Classic Yorkshire puddings

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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