Root Vegetable Medley Recipes

SAVORY MASHED ROOT VEGETABLES

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.

ROOT VEGETABLE MEDLEY

Steps:

• Place potatoes and rutabaga in a large saucepan; cover with water. Add salt. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. , Add remaining vegetables; return to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain. , For glaze, melt butter in a small saucepan; stir in brown sugar and cornstarch. Stir in the water, lemon juice, dill, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over vegetables and toss to coat.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

ROOT-VEGETABLE MEDLEY

Steps:

• Preheat oven to 450 degrees. Bake yams until soft, about 45 minutes; set aside to cool. Meanwhile, steam carrots and parsnips until tender, about 5 minutes, and set aside.
• Peel yams and pass them through a ricer or food mill to make a fine puree. Add 1/2 tablespoon butter and the maple syrup, season with salt and pepper and set aside. Pass carrots through a ricer or food mill into a large bowl and add 1/2 tablespoon butter, the cumin, salt and pepper, and set aside. Pass parsnips through a ricer or food mill and add the remaining 1/2 tablespoon butter, the Marsala, salt and pepper; set aside.
• Arrange the pureed vegetables in alternating strips in a glass baking dish. Bake in oven until hot, 30 to 45 minutes. Decorate border with parsley and serve.

ROASTED ROOT VEGETABLE MEDLEY

Steps:

• Preheat the oven to 400 degrees F.
• Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
• Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

MEDLEY OF ROOT VEGETABLES WITH CIPOLINE ONIONS AND HERBS

Steps:

• Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Mix thyme and next 3 ingredients in large bowl. Transfer half of herb mixture to small bowl; set aside. Add oil to herb mixture in large bowl. Transfer 1 1/2 tablespoons herb-oil mixture to medium bowl; add beets and toss to coat. Add remaining vegetables to herb-oil mixture in large bowl; toss to coat. Transfer vegetables and beets to prepared baking sheet, placing beets in 1 corner to avoid coloring other vegetables. Sprinkle vegetables with salt and pepper. Roast until brown and tender, stirring once, about 40 minutes.
• Mix broth and balsamic vinegar into reserved herb mixture in small bowl. Pour over roasted vegetables. Roast until liquid evaporates and vegetables are slightly glazed, about 5 minutes. Serve hot or at room temperature.
• *Available at specialty foods stores and some supermarkets.