SAVORY MASHED ROOT VEGETABLES
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.
ROOT VEGETABLE PUREE
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h
Yield Four servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees. Brush the carrots, parsnips, turnip and sweet potato with the olive oil and place the vegetables on a large baking sheet. Roast until tender, about 30-45 minutes, turning frequently. Set aside to cool.
- Peel the sweet potato. Finely chop all of the roasted vegetables and transfer to a large saucepan.
- Add the celery root, mace, nutmeg, thyme, broth and Sherry vinegar. Bring to a boil and simmer over medium heat for 15 minutes. Transfer to a blender or food processor and puree until smooth. Add the salt and pepper. Serve with the veal shanks.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 499 milligrams, Sugar 10 grams
AUTUMN ROOT VEGETABLE PURéE
Provided by Frank Stitt
Categories Vegetable Side Christmas Thanksgiving Carrot Parsnip Turnip Sweet Potato/Yam Fall Rutabaga Christmas Eve Boil Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the turnips, carrots, parsnip, sweet potato, and rutabaga, add a good pinch of salt, and cover by 2 inches with water. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 30 to 40 minutes.
- Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill and puree. Add the butter and salt and pepper to taste, and reheat if necessary before serving.
MARBLEIZED ROOT VEGETABLE PURéE
Categories Food Processor Potato Side Bake Christmas Thanksgiving Vegetarian High Fiber Pear Carrot Parsnip Turnip Christmas Eve Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 2-quart baking dish. Cook potatoes, turnips, parsnips and pear in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to pot. Stir over low heat until excess moisture evaporates, about 1 minute. Add cream and 5 tablespoons butter and mash until smooth. Season with salt and pepper.
- Meanwhile, cook carrots in another large pot of boiling salted water until tender, about 15 minutes. Drain. Transfer to processor. Add 2 tablespoons butter and 1/8 teaspoon nutmeg and puree until smooth. Season with salt and pepper.
- Alternate potato and carrot purees by 1/2 cupfuls in baking dish. Draw knife through purees to marbleize. Melt 1 tablespoon butter. Drizzle over purees. Sprinkle with additional nutmeg. Cover with foil. (Can be made 1 day ahead; chill.) Bake covered puree until heated through, about 35 minutes (or 45 minutes if chilled).
MARBLEIZED ROOT VEGETABLE PUREE
This is a root vegetable casserole-type side dish that is not only visually appealing, but quite tasty. Can be used a a substitute for mashed potatoes, or a vegetable side served "family style". A great winter vegetable dish.. I have served this at Sunday family dinner and it has become a favorite. It comes from the Good Eating section of the Louisville Courier-Journal.
Provided by hartdocman
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Butter a 2-quart baking dish or casserole.
- Cook potatoes, turnips, parsnips and pear together in a large pot of boiling water until very tender, 20 minutes or more. Drain, return to pot and stir vegetables and pear over medium heat until moisture evaporates, about a minute or so. Add cream and 3 tablespoons of butter, and mash smooth. Season with salt and pepper.
- In a separate pot cook carrots in salted boiling water until very tender, about 15 minutes. Drain, transfer to food processor, add remaining butter and nutmeg, and puree. Taste; season with salt and pepper as desired.
- Alternate potato and carrot puree by half-cupfuls in the baking dish. Draw a knife through and swirl to marbleize. Drizzle melted butter over top, sprinkle with additional nutmeg, cover with foil and bake until heated through, approximately 30 minutes.
Nutrition Facts : Calories 343, Fat 17.4, SaturatedFat 10.8, Cholesterol 50.9, Sodium 157.1, Carbohydrate 45.9, Fiber 7.6, Sugar 11.6, Protein 3.9
ROOT VEGETABLE SOUP
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Provided by Melissa Clark
Categories easy, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams
PUREE OF THREE ROOT VEGETABLES
I LOVE this dish. Healthy comfort food...go figure. It's the texture variations that make this dish so special. If you like, substitute your own favorite root vegetables. Celery root, turnips, rutabagas or Jerusalem artichokes all work deliciously. Double the butter if you'd like a richer, smoother puree.
Provided by sugarpea
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Put all the vegetables in a large saucepan,cover with cold water and simmer, covered, 25-30 minutes or until tender; drain vegetables, reserving 1/2 cup of the cooking liquid.
- Force the potatoes through a ricer into a bowl or mash them in the bowl with a potato masher.
- Puree the parsnips in a food processor with the butter; stir into the potatoes.
- Coarsely shred the carrots into the bowl and gently but thoroughly stir them in, adding salt and pepper to taste and enough of the cooking liquid to attain the preferred consistency.
- Can be made the day before and refrigerated; reheat in microwave to serve.
Nutrition Facts : Calories 306.4, Fat 8.3, SaturatedFat 5, Cholesterol 20.4, Sodium 39.3, Carbohydrate 55.7, Fiber 11.3, Sugar 9.4, Protein 5.2
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ROOT VEGETABLE MASH - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.9/5 (17)Total Time 28 minsCategory Side DishCalories 202 per serving
- CUT ROOT VEGETABLES into roughly the same size - about 1 - 1 1/2 inches. If using carrots, slice them thinner as they take longer to cook.
- BOIL VEGETABLES: Place vegetables in a medium-large pot. Add enough water to cover veggies by 1 inch (2.5 cm). Add 2-3 tsp salt. Bring to boil. Lower to medium and gently boil for 15-18 minutes or until soft and easily pierced with a fork. Drain vegetables in a colander and return to the pot.
- DRY AND MASH: On medium heat, shake cooked vegetables to dry them out for 1 minute. Add spinach and green onions if using as well as butter and milk/cream. Mash with a fork to get the consistency you like. Do not use a food processor or immersion blender to mash veggies. Taste and add salt and pepper as needed. Serve.
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