THREE ROOT MASH
From Hugh Fearnley-Whittingstall of River Cottage Fame. We love this and usually have potatoes, carrots and swede as our root combo. The website says; "This goes well with roast joints and stews in winter, or can be a meal on its own with a couple of rashers of bacon and a fried egg on top" The original may be found here http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/three_root_mash_p_1.html
Provided by Pearlesyarn
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook 500g peeled chopped potatoes in one pan until tender and 1kg mixed root vegetables in another. Drain well.
- In one of the pans, heat 125g butter with a little milk or cream, black pepper and nutmeg, add the potatoes and mash thoroughly. Rub in the other vegetables through a sieve and beat well.
- Adjust the consistency with more milk or butter if needed.
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.
THREE ROOT MASH
Mashed white potatoes, sweet potatoes and rutabaga. This recipe is for those who don't like these ingredients by themselves. This is a way to combine the flavors of all three root vegetables without the overpowering taste. It is creamy, smooth and absolutely delicious. I developed this recipe.
Provided by Gordon Godsman
Categories Vegetable
Time 40m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- 1. Peel Rutabaga, Sweet potatoes and White potatoes.
- 2. Cut into bite size pieces (approx. 3/4 inch).
- 3. Combine Rutabaga and Sweet potatoes in a pot of water.
- 4. Bring to a boil.
- 5. Lower temperature and cook for approximately 20-25 minutes.
- 6. Boil White potatoes separately for approximately 15-20 minutes.
- 7. Combine all ingredients in an electric mixer and blend until smooth.
Nutrition Facts : Calories 167.1, Fat 4.1, SaturatedFat 2.5, Cholesterol 13.2, Sodium 230.9, Carbohydrate 30.3, Fiber 3.9, Sugar 6, Protein 3.4
A THREE-ROOT MASH
I'm not suggesting we should inflict anything on our family or friends that they won't eat, but there are worse ways of getting rid of an unwanted rutabaga than in this three-root mash. Works well with pretty much anything, even fish.
Yield enough for 4
Number Of Ingredients 5
Steps:
- Peel the rutabaga, carrots, and potatoes, chop them into large, similar-sized pieces, and bring them to a boil in lightly salted water. Decrease the heat as they reach a boil and let them simmer enthusiastically for about 25 minutes, until all are tender. One may be ready slightly before the others but it really doesn't matter here.
- Drain, then crush with a potato masher. Introduce the butter and beat with a wooden spoon until fluffy. If you use an electric mixer, then go easy, taking care not to overmix and turn the mash "gluey." Season with black pepper and a brief grating of nutmeg.
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
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
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
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
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