Smashed Root Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

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

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.).

MASHED POTATOES AND ROOT VEGETABLES



Mashed Potatoes and Root Vegetables image

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

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 5 cs.

Number Of Ingredients 10

2 lbs yukon gold potatoes or 2 lbs russet potatoes, peeled,cubed
1 cup sweet potato, peeled,diced (yellow variety)
1/2 cup rutabaga, peeled,diced
1/2 cup turnip, peeled,diced
1/4 cup heavy cream
1/4 cup milk
1 tablespoon unsalted butter
1 pinch ground nutmeg
1 pinch white pepper
1 tablespoon kosher salt

Steps:

  • Prepare vegetables, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip.
  • Warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat.
  • Cook vegetables in a large pot with salt and enough cold water to cover by 1/2".
  • Cover pot and bring to a boil over high heat.
  • Reduce heat and simmer until vegetables are soft, but not falling apart, about 10 to12 minutes.
  • Drain vegetables then return them to the pot.
  • To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1 to 2 minutes.
  • Stir them constantly to prevent scorching.
  • Mash vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher.
  • Once mashed, gradually stir in the warm milk mixture until desired consistency is reached.
  • Taste for seasoning and serve hot.

Nutrition Facts : Calories 259, Fat 7.4, SaturatedFat 4.5, Cholesterol 24.1, Sodium 1439.5, Carbohydrate 44.8, Fiber 4.7, Sugar 4, Protein 4.8

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.

MASHED ROOT VEGETABLES WITH HORSERADISH



Mashed Root Vegetables with Horseradish image

Categories     Milk/Cream     Potato     Side     Vegetarian     Quick & Easy     Root Vegetable     Parsnip     Turnip     Gourmet

Yield Serves 4

Number Of Ingredients 6

2 turnips, peeled and cut into 1/2-inch pieces
3 parsnips, peeled and cut into 1/2-inch pieces
2 russet (baking) potatoes (about 1 pound)
1/4 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
2 to 3 tablespoons finely grated peeled fresh horseradish or drained ;bottled

Steps:

  • In a large saucepan of boiling salted water cook the turnips and the parsnips for 10 minutes, add the potatoes, peeled and cut into 1/2-inch pieces, and boil the vegetables for 10 to 12 minutes, or until they are tender. While the vegetables are cooking, in a small saucepan heat the cream, the butter, and the horseradish to taste over low heat until the mixture is hot and keep it warm. Drain the vegetables, in the pan cook them over high heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated, and remove the pan from the heat. Add the cream mixture to the potato mixture, straining it through a fine sieve and pressing hard on the solids if desired. In a bowl mash the vegetables with a potato masher until they are smooth and stir in salt and pepper to taste.

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

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.

More about "smashed root vegetables recipes"

SMASHED ROOT VEGETABLES RECIPE - PALEO PLAN
2014-11-04 Preheat oven to 400 F. Line two rimmed baking sheets with parchment. Peel and dice all root vegetables. Spread vegetables and onions evenly on the parchment linings. Drizzle with olive oil, sea salt, black pepper, and thyme and stir together until fully coated. Roast in the oven for 30 minutes, stirring every 10-15 minutes.
From paleoplan.com
Servings 8
Total Time 1 hr 30 mins
Estimated Reading Time 2 mins


MASHED ROASTED ROOT VEGETABLE RECIPES - CREATE THE MOST …
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


ROOT VEGETABLE RECIPES YOU’LL LOVE - FOODNETWORK.CA
2017-02-22 Pre-roast a selection of your favourite root veggies and pop them in the cooler. Hearty carrots, parsnips and beets will hold up for a few days chilled, so you can reheat and …
From foodnetwork.ca


MASHED ROOT VEGETABLES RECIPE - PACIFIC FOODS
Cover with water and bring to a boil. Reduce heat to medium and gently boil root vegetables for 15-20 minutes, or until fork tender. Drain. While root vegetables are cooking, heat Pacific …
From pacificfoods.com


SMASHED ROOT VEGETABLES | RECIPE | FOOD NETWORK RECIPES, …
Apr 6, 2016 - Get Smashed Root Vegetables Recipe from Food Network. Apr 6, 2016 - Get Smashed Root Vegetables Recipe from Food Network. Apr 6, 2016 - Get Smashed Root …
From pinterest.com


SAVORY MASHED ROOT VEGETABLES – RECIPES NETWORK
Step 3. 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 …
From recipenet.org


CRISPY SMASHED ROOT VEGETABLES RECIPE - MODERN FARMER
2016-12-22 Transfer vegetables to a paper towel-lined baking sheet and let cool. Preheat oven to 200°F. Meanwhile, using the bottom of a glass or small pan, gently smash vegetables. …
From modernfarmer.com


SMASHED MIXED ROOT VEGETABLES RECIPE - GOVIND …
Directions. Instructions Checklist. Step 1. Wrap the thyme, bay leaves, peppercorns and cloves in a piece of cheesecloth and secure with kitchen string. Put the bundle in a large saucepan …
From foodandwine.com


15+ SMASHED VEGETABLE RECIPES | EATINGWELL
2021-04-23 Make these smashed vegetable recipes for a healthy and flavorful side dish. Whether it's beets, potatoes or root vegetables, smashing the vegetables allows them to …
From eatingwell.com


MASHED ROOT VEGETABLES RECIPE | EATINGWELL
Directions. Instructions Checklist. Step 1. In a Dutch oven combine turnips, carrots, parsnips and onion. Add enough water to cover. Bring to boiling; reduce heat. Cover and simmer for 25 to …
From eatingwell.com


SMASHED ROOT VEGETABLES | GIADZY
Cover with cold water by an inch and add 2 tablespoons of salt. Place over high heat and bring to a boil. Reduce the heat to medium and simmer for about 10 to 15 minutes or until all of the …
From giadzy.com


MASHED POTATOES AND ROOT VEGETABLES RECIPE | LEITE'S CULINARIA
2009-11-13 Remove the pan from the heat; remove the lid and allow the steam to escape for 2 minutes. Gently mash the potatoes and root vegetables in the saucepan with a potato …
From leitesculinaria.com


SMASHED ROOT VEGETABLES RECIPE
Crecipe.com deliver fine selection of quality Smashed root vegetables recipes equipped with ratings, reviews and mixing tips. Get one of our Smashed root vegetables recipe and …
From crecipe.com


MASHED ROOT VEGETABLES WITH PARMESAN | BETTER HOMES & GARDENS
Step 1. Preheat oven to 400°F. Peel root vegetables; cut vegetables into 2- to 3-inch pieces. Place the vegetables, garlic, and 1/4 teaspoon of the salt in a large saucepan; fill with enough …
From bhg.com


SMASHED ROOT VEGETABLES RECIPE - WOMAN'S DAY
2013-10-03 Using a piece of kitchen twine, tie the rosemary and parsley together. Place the parsnips, herbs, garlic, potatoes, rutabaga, and carrots in a large saucepan, cover with cold …
From womansday.com


ROASTED ROOT VEGETABLE SOUP RECIPE - MASHED.COM
2021-12-01 Add the garlic and fresh thyme to the onion and sauté for 1 more minute. Add the vegetable broth and heat it to a boil. Reduce the heat and simmer for 5 minutes. Remove the …
From mashed.com


RECIPE: SMASHED ROOT VEGETABLES – CLEVELAND CLINIC
2021-02-16 Add the sweet potatoes, parsnips, celery root, and garlic to a large pot and fill with cold water to cover by 1 inch. Place over high heat and let come to a boil. Reduce the heat to …
From health.clevelandclinic.org


MASHED ROOT VEGETABLES RECIPES
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 …
From recipesforweb.com


HERB SMASHED ROOT VEGGIES RECIPE — VEGAN HOLIDAY SIDE DISH
2020-10-28 Directions. Quarter parsnips lengthwise, then cut out and discard woody centers. Cut parsnips into 1-in. pieces. Place parsnips, garlic, rutabaga, potatoes, carrots, and herbs …
From prevention.com


VEGETABLE MASH - HEALTHY SEASONAL RECIPES
2020-11-09 1. Steam The Vegetables: Bring an inch of water to a boil in a large pot fitted with a steamer basket. Add rutabaga, celeriac and cook, covered for 8 minutes. Add parsnips, sweet …
From healthyseasonalrecipes.com


MASHED ROOT VEGETABLES | RICARDO
Preparation. Place the vegetables in a large pot and cover with lightly salted cold water. Bring to a boil and cook until tender. Drain. Put the vegetables back on the heat for a few seconds to …
From ricardocuisine.com


MARBLED ROOT VEGETABLE MASH RECIPE - MIND OVER MUNCH
2021-05-19 Peel all root veggies and cut into 1-inch pieces. In one pot, add potatoes, parsnips, rutabaga, and turnips. In a separate pot, add sweet potatoes and carrots. Fill both pots with …
From mindovermunch.com


MASHED ROOT VEGETABLES - RECIPES LIST
4 cups (1 litre) potatoes, peeled and cut into large cubes (about 4 potatoes or 750 g / 1 1/2 lb) 2 cups (500 ml) turnip, peeled and cut into small cubes (about 1/2 medium sized turnip)
From recipes-list.com


MASHED ROOT VEGETABLE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Mashed Root Vegetable Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Plant Based Breakfast Healthy Fried Cabbage …
From recipeshappy.com


SMASHED ROOT VEGETABLES
Ingredients. 3 parsnips, peeled, cut into 1-inch pieces (about 2 1/4 cups) 2 cloves garlic, smashed; 2 Yukon Gold potatoes, peeled, cut into 1-inch cubes (about 2 cups)
From crecipe.com


CREAMY MASHED ROOT VEGETABLES RECIPE - THE CAREFREE KITCHEN
2020-10-14 Wash and peel the vegetables and cut into 1" cubes. Place the vegetables in a large pot, add 2 teaspoons of salt and cover with hot water. Bring to a boil, then simmer for 20 …
From thecarefreekitchen.com


KID-APPROVED HEALTHY SIDE DISH: MASHED ROOT VEGETABLES
2017-11-22 2 tablespoons sour cream or goat cheese (optional) 1 tablespoon fresh herbs (optional) Place the cut vegetables in a large stock pot. Add enough water to cover the …
From charleston.momcollective.com


SMASHED ROOT VEGETABLES | RECIPES | PLUM'S COOKING COMPANY
2019-12-16 Recipe Preparation. Place the celery root, parsnips, potatoes, and garlic into a large pot. Cover with cold water by an inch and add 2 tablespoons salt. Place over high heat …
From plumscooking.com


SMASHED ROOT VEGETABLES - MASTERCOOK
2 cloves garlic, smashed; 2 Yukon Gold potatoes, peeled, cut into 1-inch cubes (about 2 cups) 1 celery root, peeled, cut into 1-inch cubes (about 2 cups) 1 teaspoon kosher salt, plus 2 …
From mastercook.com


GIADA DE LAURENTIIS' SMASHED ROOT VEGETABLES - THE DR. OZ SHOW
1. Place celery roots, parsnips, potatoes, and garlic in a large pot. Cover with cold water by an inch and add 2 tablespoons salt. Bring to a boil. Reduce heat to medium and simmer until all …
From drozshow.com


ROSEMARY MASHED ROOT VEGETABLES RECIPE (VEGAN & GLUTEN-FREE)
2017-04-03 This usually takes 15 to 20 minutes. Remove the pot from the heat and drain the vegetables. Place the vegetables into a medium bowl, and add the milk beverage, rosemary, …
From godairyfree.org


COCONUT MILK SMASHED ROOT VEGETABLES RECIPE FROM JESSICA SEINFELD
Reduce the heat to medium and simmer until the vegetables are very tender, 12 to 15 minutes. Drain. Meanwhile, heat the coconut and ginger in a small saucepan over medium heat. Once …
From jessicaseinfeld.com


MASHED WINTER ROOT VEGETABLES RECIPE - LOS ANGELES TIMES
2000-03-08 Put celery root, parsley root and potatoes in 3-quart saucepan; cover with water and add salt. Bring to boil. Reduce heat, cover and simmer until very tender (test parsley root, …
From latimes.com


MASHED ROOT VEGETABLES | EMERILS.COM
Directions. Preheat the oven to 400 degrees F. In a mixing bowl, toss the sweet potatoes, parsnips and celery root, with the oil. Season with salt and pepper. Place on a baking sheet …
From emerils.com


SMASHED ROOT VEGETABLES WITH MUSTARD VINAIGRETTE RECIPE
Smashed Root Vegetables With Mustard Vinaigrette Recipe includes 1 pound small-to-medium beets, peeled and quartered, 1 pound carrots, peeled, 3 tablespoons extra-virgin olive oil, …
From recipecloudapp.com


SAVORY MASHED ROOT VEGETABLES - RECIPES | PAMPERED CHEF …
Stir in the assorted root vegetables, broth and salt. Microwave, covered, on HIGH 30 minutes, stirring halfway through the cook time, or until the vegetables are very tender. Meanwhile, …
From pamperedchef.ca


RECIPE: ROAST BEEF WITH SMASHED POTATOES, ROASTED ROOT …
While the vegetables and beef roast, add the potatoes to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Using …
From blueapron.com


CHEESY VEGAN ROASTED BROCCOLI WITH SMASHED ROOT VEGETABLES
2017-03-07 Toss the broccoli with the vegetable oil and cashew parmesan. Place it onto a lined baking sheet and sprinkle generously with coarse salt, along with a pinch of crushed red …
From thefullhelping.com


Related Search