Mashed Root Vegetables Recipes

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JAMIE OLIVER'S MASHED ROOT VEGETABLES

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



Jamie Oliver's Mashed Root Vegetables image

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.).

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

CREAMY MASHED ROOT VEGETABLES

Provided by Guy Fieri

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9



Creamy Mashed Root Vegetables image

Steps:

  • Set a large pot over high heat and add the milk, cream, salt, thyme and bay leaves. Peel and cut the turnips into 1-inch chunks. Add to the pot and cover partially with a lid. Bring to a boil, and then reduce the heat to a simmer and cook the turnips for 30 minutes.
  • Cut the potatoes into 1-inch chunks. After the turnips have cooked for 30 minutes (it takes longer than the potatoes to cook), add the potatoes and continue to simmer until all the vegetables are very tender, about 20 more minutes (the tip of a paring knife should go through with little resistance). Discard the bay leaves and thyme. Drain the turnips and potatoes, reserving 2 cups of cooking liquid, and then mash. Add the cooking liquid and butter. Mix well and season with salt and pepper.

5 cups whole milk
2 1/2 cups heavy cream
2 tablespoons kosher salt, plus more for seasoning
4 sprigs fresh thyme
2 fresh bay leaves
2 pounds turnips
2 pounds Yukon gold potatoes
3 tablespoons unsalted butter, cut into cubes
Freshly cracked black pepper

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



Root vegetable mash image

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

2 large baking potatoes , cut into chunks
½ swede , cut into chunks
3 carrots , diced
25g unsalted butter

MASHED ROOT VEGETABLES

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



Mashed Root Vegetables image

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.

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

SMASHED ROOT VEGETABLES

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9



Smashed Root Vegetables image

Steps:

  • Place the parsnips, garlic, potatoes and celery root in a large pot. Cover with cold water by one inch and add the 2 tablespoons salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until the vegetables are tender, 10 to 15 minutes. Drain well, then return the cooked vegetables to the pot. Using a wooden spoon, stir the vegetables over medium heat to remove some of the excess moisture, about 4 minutes. With a large fork or potato masher, lightly mash the vegetables. Off the heat, add the 1 teaspoon salt and the lemon zest, thyme, olive oil and Parmesan. Mix until well combined. Serve hot.

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)
1 celery root, peeled, cut into 1-inch cubes (about 2 cups)
1 teaspoon kosher salt, plus 2 tablespoons for the cooking water
Zest of 1 small lemon
1/2 teaspoon chopped fresh thyme
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan

ROOT VEGETABLE & MUSTARD MASH

Make the most of cheap and tasty seasonal root vegetables in this low fat and super healthy side

Provided by Good Food team

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 4



Root vegetable & mustard mash image

Steps:

  • Put the veg in a large pan of salted water. Bring to the boil and cook for 15 mins until tender. Drain well, then mash adding the butter, oil and mustard. Season generously. Mix together until the butter has melted, and serve piping hot. This can be made a day ahead and reheated in the pan with a touch more butter, or in the microwave.

Nutrition Facts : Calories 152 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 2 grams protein, Sodium 0.51 milligram of sodium

2kg mixed root vegetable , cut into small chunks , we used 1 swede, 1 celeriac and 6 carrots
50g butter
3 tbsp extra-virgin olive oil
2 tbsp wholegrain mustard

MASHED ROOT VEGETABLES

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

Provided by Londonsbk

Categories     Yam/Sweet Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6



Mashed Root Vegetables image

Steps:

  • Bring pot of water to boil. 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 until smooth. Mix in 3 tablespoons milk, adding more milk if mixture is dry. Season with salt and pepper.

Nutrition Facts : Calories 396.6, Fat 9.9, SaturatedFat 5.9, Cholesterol 24.3, Sodium 598.7, Carbohydrate 73.3, Fiber 11.6, Sugar 7.2, Protein 6.1

2 chicken bouillon cubes, crushed
3/4 lb parsnip, peeled, cut into 1-inch pieces
1 1/4 lbs yams, peeled, cut into 1-inch pieces (red-skinned sweet potatoes)
1 lb red potatoes, peeled, cut into 1-inch pieces
3 tablespoons butter
3 tablespoons whole milk

MASHED ROOT VEGETABLES WITH HORSERADISH

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

Yield Serves 4

Number Of Ingredients 6



Mashed Root Vegetables with Horseradish image

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.

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

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