Mashed Potatoes And Carrots With Paprika And Parsley Recipes

Steps:

• Put the whole smaller potatoes and halved larger potatoes in a pot, cover with water and bring to a boil over medium heat. Salt the water and cook until the potatoes are tender.
• Drain the potatoes and return them to the hot pot on the stove. Add the butter, and when it begins to melt, sprinkle in the paprika and the parsley. Toss to coat the potatoes with the butter mixture and transfer to a serving bowl.

Steps:

• Boil the vegetables separately in salted water until very tender, 5 to 7 minutes, then drain. In one of the pans you used for boiling, mash the carrots well with the butter, saffron and lemon zest, then add the potatoes and mash well. Thin with milk or crème fraîche and add salt to taste - don't be shy about it.

Steps:

• Stir to combine the brown sugar, dill, paprika, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture all over the pork loin.
• Set a 6- or 8-quart Instant Pot® to medium saute (see Cook's Note) and add the olive oil. When the oil is hot, add the pork loin and brown all over, turning with tongs, about 4 minutes. Remove to a plate. Add the onions and carrots and season with 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables begin to brown, about 4 minutes. Add the tomato paste, thyme and sage. Stir to coat the vegetables in the tomato paste. Add the wine and simmer until reduced by half, 1 to 2 minutes. Add the chicken broth and return to a simmer. Tuck the bay leaf into the sauce and nestle the pork loin in the middle (it will not be covered by liquid).
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Remove the pork to a cutting board.
• Return the sauce to a simmer on the medium saute setting. Mash the butter and flour into a paste with a fork in a small bowl. Whisk into the simmering sauce and cook, whisking, until sauce is thickened, about 1 minute. Discard the bay leaf and stir in the parsley. Thinly slice the pork and serve with the sauce.

Steps:

• Preheat the oven to 400°F (200ºC).
• Trim the carrots, then slice on the diagonal into ½ inch thick coins.
• Transfer the carrots to a baking sheet and add the oil, parsley, paprika, salt, and pepper. Toss to coat.
• Bake for 20-25 minutes, until the carrots are tender. Let cool for 5 minutes before serving.
• Enjoy!

Steps:

• Place the vegetables in a saucepan, cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until tender., Drain and place vegetables in a bowl; mash until smooth. Add the cream, butter, salt, pepper and sugar; mix well.

Steps:

• Prepare potatoes: Peel, quarter lengthwise, and cut crosswise into 1/4-inch-thick slices; rinse well in 3 or 4 changes of cold water and drain.
• Melt butter in large saucepan over medium heat. When foaming subsides, add carrots and cook, stirring occasionally, until butter is browned and carrots are caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.).
• Add potatoes, broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat (broth should simmer gently; do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 minutes. (If liquid does not gently simmer after a few minutes, increase heat to medium-low.) Remove pan from heat; remove lid and allow steam to escape for 2 minutes.
• Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in milk, parsley, and paprika. Season with salt and pepper to taste. Serve immediately, or freeze for future use.

Steps:

• Place potatoes and carrots in a small stockpot with enough cold water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes.
• Remove pot from heat. Pour half-and-half over vegetables, and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper, and serve immediately.

Steps:

• Place potatoes, celery, carrot and onion in a 4-qt. slow cooker. In a small bowl, mix broth, parsley, 1 teaspoon salt, 1/2 teaspoon pepper and garlic; pour over vegetables. Cook, covered, on low 6-8 hours or until potatoes are tender., Transfer potatoes from slow cooker to a 15x10x1-in. pan; discard cooking liquid and vegetables (or save for another use). Using the bottom of a measuring cup, flatten potatoes slightly. Transfer to a large bowl; drizzle with butter. Sprinkle with remaining salt and pepper; toss to coat. Sprinkle with additional parsley.