ROOT VEGETABLE MASH
Provided by Marisa | Uproot Kitchen
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Prepare vegetables by dicing them into ½-inch pieces and place them in a pot with the butter or oil. Turn the heat on to medium-low and add in thyme (in full sprigs) and minced garlic.
- Sautée vegetables for about 10 minutes, until beginning to soften.
- Add in water and honey or maple syrup. Cover and allow it to cook for about 25 minutes, stirring occasionally, until the liquid is absorbed and it is relatively easy to mash the vegetables. Discard the thyme springs.
- Mash the mixture until chunky, or use a hand blender to roughly puree the mixture.
- Season with salt and pepper and serve warm.
ROOT VEGETABLE MASH
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
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
ROOT VEGETABLE MASH
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes.
- Drain the vegetables and discard the bay leaf. Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth. Season with salt and pepper. Transfer to a serving dish and sprinkle with nutmeg.
CREAMY CELERY ROOT-POTATO MASH
This mash can be served with meat, fish, scallops. It's delicious and a nice change from regular mashed potatoes.
Provided by Capucine
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add celery root and potatoes and return to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain well and mash together. Stir in cream and season with salt and pepper.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 19.4 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 13.8 g, Sodium 149.9 mg, Sugar 1.9 g
JAMIE OLIVER'S MASHED ROOT VEGETABLES
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
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.).
CREAMY CELERY ROOT MASH
This is a delicious and quick way to prepare a root veggie that isn't often talked about. Celeriac has a slightly tangy taste that is reminiscent of celery, but much subtler and has a fabulous flavor. Delicious!
Provided by LizardLover2009
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
- Mash celeriac, sour cream, and dill together in a large bowl with a potato masher until smooth. Season with salt and pepper.
Nutrition Facts : Calories 84.3 calories, Carbohydrate 14.4 g, Cholesterol 4.2 mg, Fat 2.5 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 156.6 mg, Sugar 2.4 g
CELERY ROOT MASH
Steps:
- Peel and roughly chop 3 pounds celery root. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/3 cup heavy cream and 2 tablespoons butter. Season with salt, then add 2 tablespoons whole-grain mustard and pulse to combine.
- TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
ROOT MASH
This recipe from Harrowsmith Country Life is a delicious blending of flavours! As a bonus, the mixture (your choice) is a great veggie disguise for those "picky" eaters at the table.
Provided by CountryLady
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cover the veggies in cold, salted water& bring to a boil.
- Cook until they can be pierced with a sharp knife, 12 to 20 minutes.
- Drain well& return to pot.
- Place the pot over heat to dry the veggies slightly; mash well.
- Add milk, butter& pepper and mash together.
Nutrition Facts : Calories 151.7, Fat 4.8, SaturatedFat 2.8, Cholesterol 11.6, Sodium 758.1, Carbohydrate 21.5, Fiber 6.8, Sugar 5.6, Protein 6.2
ROOT MASH RECIPE
This is an easy and tasty root vegetable mash - a great accompaniment to your Christmas roast
Provided by GoodtoKnow
Categories Dinner
Time 1h10m
Yield Serves: 6-8
Number Of Ingredients 6
Steps:
- Set the oven to Gas Mark 5 or 190°C. Place the vegetables in a large pan and cover with cold water. Bring to the boil over a high heat, cover, reduce the heat and simmer for about 20 minutes, or until vegetables are tender.Drain vegetables, return to the pan; pour in the melted butter and add plenty of seasoning. Mash until smooth and transfer to an ovenproof dish. Sprinkle the cheese over.Cook in centre of oven for 20-30 minutes, or until cheese is light golden. Serve immediately.Pack mash into a suitable container and freeze for up to 1 month. Allow to defrost before reheating.
Nutrition Facts : @context https, Calories 194 Kcal, Fat 11 g, SaturatedFat 6 g
WINTER ROOT MASH WITH BUTTERY CRUMBS
A little bit of this winter root mash goes a long way - make it a day ahead and cut the stress on Christmas Day
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 1h40m
Number Of Ingredients 11
Steps:
- In a large pan of boiling salted water, cook the parsnips and swede, covered, for about 20 minutes until tender. Drain well, then mash them together using a masher or food processor until reasonably smooth but still with a bit of texture. Stir in the soured cream, horseradish and thyme and season with salt and pepper.
- Spoon into a buttered shallow ovenproof dish and put to one side.
- Make the topping. Melt the butter in a frying pan and cook the onion for 5-6 minutes, until gorgeously golden. Mix in the breadcrumbs and stir to brown and crisp a little. Season with salt and pepper and add the thyme. Take the pan off the heat. Spoon the mixture casually over the top of the mash. Scatter over the parmesan. (Can be made ahead to this point and kept covered in the fridge for up to a day. Or can be frozen for up to a month.)
- Bake with the turkey (190C/gas 5/ fan 170C) for 35-40 minutes if doing from cold, 25-30 minutes if not, or 11⁄2-13⁄4 hours from frozen (put foil on top, and remove it for the last 10 minutes) - until golden and crisp on top. Serve scattered with a few more thyme sprigs and leaves.
Nutrition Facts : Calories 158 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.57 milligram of sodium
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