Carrot Parsnip Sweet Potato Mash Recipes

Steps:

• Peel the sweet potatoes and parsnips, and cut into 1/4-inch thick slices.
• Combine the sweet potato and parsnip slices, cream, butter, salt and half of the horseradish in a 3- or 4-quart saucepan with a tight-fitting lid. Heat over low heat, stirring occasionally, until the vegetables have softened. This will take about 40 to 50 minutes.
• Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish, making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish and/or sweetener if needed. Serve hot.

Steps:

• Put the carrots, sweet potatoes and garlic in a large pan of salted water, bring to the boil, then cook for 12 mins. Add cumin seeds, butter and seasoning, roughly mash, then serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
• Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.

Steps:

• Place potatoes, carrots, and parsnips in a saucepan and cover by an inch with water. Add salt to taste, bring to a boil, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Leave to steam in covered pot for 5 minutes. Peel potatoes.
• Meanwhile, heat olive oil over medium heat in a heavy skillet and add leek. Cook, stirring often, until it begins to wilt, about 3 minutes. Add salt to taste and continue to cook, stirring, until very tender, 3 to 5 more minutes. Remove from heat.
• Mash vegetables with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Combine milk and butter and heat until butter melts. Gradually add to purée, stirring or beating on low speed. Stir in leeks and mix until well blended. Season to taste with salt and pepper. Put through the fine or medium blade of a food mill, or press through a medium-mess strainer. Garnish if desired with dill or chervil. Serve hot.

Steps:

• Cook potatoes, carrots and garlic in large pot of boiling salted water until very tender. Drain; return to same pot. Mash with potato masher. Add cream and butter and mash until smooth and creamy. Season to taste with salt and pepper.

Steps:

• Combine Potatoes, Carrots, Parsnips and Garlic in a large saucepan.
• Add Broth and bring to a boil over high heat.
• Reduce to heat to medium and simmer covered until all vegetables are tender, about 30 minutes.
• Pour through a strainer into bowl, reserving cooking liquid.
• In batches, process the cooked vegetables in a food processor until smooth, about 30 seconds...Adding 1-2 teaspoons of cooking liquid per batch as needed.
• On the last batch, add in the olive oil, salt and pepper.
• Combine the processed vegetables and transfer to a greased casserole dish or bowl.
• Ready to serve or refrigerate and warm up before serving in a 325 degree oven for 30 minutes.

Steps:

• Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the crème fraîche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.
• Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining crème fraîche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.

Steps:

• Combine sweet potatoes and parsnips in large saucepan. Cover with cold water; bring to a boil over high heat. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender.
• Drain vegetables; return to pan. Add milk, butter, salt and nutmeg. Mash potato mixture to desired consistency over low heat. Stir in chives.

Steps:

• Cook potatoes and parsnips in large pot of boiling salted water until very tender, about 30 minutes. Drain. Return potatoes and parsnips to pot. Mash until smooth. Mix in grated carrots. Stir in butter, then milk. Season to taste with salt and pepper. Transfer to bowl and serve.

Steps:

• Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency