Garlic Mashed Winter Vegetables Ww Core Recipes

Steps:

• Peel the carrots, turnip and parsnip; cut into 1-in. pieces. Place in a large bowl; add the potatoes, squash, garlic, shallots, oil, salt, thyme and pepper. Toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 400° for 45-50 minutes or until tender, stirring once.

Steps:

• Place all of the vegetables in a large saucepan and cover with water. Bring to a boil and cook until all of the vegetables are cooked, about 12 minutes. Test by piercing different pieces with a fork.
• Drain the water from the pot. Add the broth and sour cream and mash by hand. If your family prefers smooth and creamy, by all means use a mixer. Add in the thyme, salt and pepper.
• Add additional salt and pepper to taste. Serve hot.

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.

Steps:

• Preheat oven to 450°.
• Bring 2 quarts water to a boil in a Dutch oven. Add the rutabaga, parsnip, onions, and carrot; cook 4 minutes. Add Brussels sprouts, and cook 1 minute.
• Drain and place vegetables in a large roasting or jelly roll pan coated with cooking spray. Add butter and the next 5 ingredients (butter through nutmeg), stirring mixture until butter melts.
• Pour wine over vegetables; cover pan with foil. Bake vegetables at 450° for 30 minutes.
• Uncover and stir vegetables (do not remove pan from oven). Bake an additional 15 minutes or until vegetables are tender, stirring after 8 minutes.

Steps:

• Place potatoes, carrots, squash, turnip and garlic into a saucepan and cover with water.
• Add 1/8 teaspoon salt, cover and bring to a boil.
• Simmer until vegetables are tender, 10 to 12 minutes.
• Drain well and mash vegetables.
• Stir in sour cream and chicken broth, season to taste with salt and pepper and serve immediately.