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
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
LUXURIOUS MASHED POTATOES FOR TWO
After making mashed potatoes for years, I had an idea of what we liked. One night, it all came together! This recipe is not overly rich but delicious!
Provided by Christine Gallegos
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Place potatoes in a pot and cover with salted water. Bring to a boil; continue to boil until tender, about 20 minutes. Remove from heat.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool. Crumble or chop into small pieces.
- Drain potatoes and mash in a bowl. Add Cheddar cheese, cream cheese, butter, salt, and pepper. Stir with a large spoon. Add cream until it is a nice consistency and to your liking.
Nutrition Facts : Calories 539.4 calories, Carbohydrate 51.1 g, Cholesterol 97 mg, Fat 30.9 g, Fiber 4.4 g, Protein 16.2 g, SaturatedFat 17.7 g, Sodium 509.1 mg, Sugar 0.1 g
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
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.).
MASHED POTATOES FOR TWO
Buttery mashed potatoes for two.
Provided by CJME
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl.
- Heat olive oil in a pan over medium heat. Add garlic and cook until light brown and fragrant, 1 to 2 minutes. Remove from the heat and add to potatoes.
- Add cream, butter, thyme, rosemary, salt, and pepper to potatoes; beat with an electric mixer until fluffy.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 39.3 g, Cholesterol 84.9 mg, Fat 31.2 g, Fiber 5 g, Protein 5.4 g, SaturatedFat 17.2 g, Sodium 110.4 mg, Sugar 1.7 g
CREAMY MASHED ROOT VEGETABLES
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.
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.
MASHED POTATOES AND ROOT VEGETABLES FOR TWO
This recipe, from Cooks Illustrated, was not to have been made public. Unfortunately, late one night I inadvertently hit the wrong button. So credit must be given to the source. Russet potatoes will yield a slightly fluffier, less creamy mash, but they can be used in place of the Yukon Gold potatoes if desired. Rinsing the potatoes in several changes of water reduces starch and prevents the mashed potatoes from becoming gluey. It is important to cut the potatoes and root vegetables into even-sized pieces so they cook at the same rate.
Provided by Cucina Casalingo
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- STEP BY STEP: Preparing Root Vegetables
- Celery Root: Using chef's knife, trim top and bottom so vegetable rests flat on work surface, then cut away thick, knobby skin in wide swaths.
- Turnips: Using chef's knife, trim top and bottom, then use vegetable peeler to remove thin skin.
- Parsnips: Divide tapered end from bulky top and halve top end lengthwise. Remove fibrous core by carefully cutting V-shaped channel down center of parsnip.
- Potatoes:. Rinsing peeled, sliced potatoes in several changes of water removes excess starch and prevents gumminess once the potatoes are cooked and mashed.
- Melt butter in large saucepan over medium heat. When foaming subsides, add root vegetables and cook, stirring occasionally, until butter is browned and vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.).
- Add potatoes, broth, and 1/4 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 warm half-and-half and chives. (If potatoes are too thick, add 1 to 2 tablespoons additional half-and-half.) Season with salt and pepper to taste; serve immediately.
Nutrition Facts : Calories 333.5, Fat 16.7, SaturatedFat 10.3, Cholesterol 45.4, Sodium 77.6, Carbohydrate 42.2, Fiber 4.8, Sugar 4.3, Protein 5.9
POTATO AND ROOT VEGETABLES MASH
Categories Potato Side Thanksgiving Quick & Easy Wheat/Gluten-Free Root Vegetable Parsnip Winter Rutabaga Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
- Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
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
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.
MASHED POTATOES AND ROOT VEGETABLES
Make and share this Mashed Potatoes and Root Vegetables recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 5 cs.
Number Of Ingredients 10
Steps:
- Prepare vegetables, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip.
- Warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat.
- Cook vegetables in a large pot with salt and enough cold water to cover by 1/2".
- Cover pot and bring to a boil over high heat.
- Reduce heat and simmer until vegetables are soft, but not falling apart, about 10 to12 minutes.
- Drain vegetables then return them to the pot.
- To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1 to 2 minutes.
- Stir them constantly to prevent scorching.
- Mash vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher.
- Once mashed, gradually stir in the warm milk mixture until desired consistency is reached.
- Taste for seasoning and serve hot.
Nutrition Facts : Calories 259, Fat 7.4, SaturatedFat 4.5, Cholesterol 24.1, Sodium 1439.5, Carbohydrate 44.8, Fiber 4.7, Sugar 4, Protein 4.8
More about "mashed potatoes and root vegetables for two recipes"
MASHED POTATOES AND ROOT VEGETABLES – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 1 hrCategory SidesCalories 316 per serving
- Melt the butter in a large saucepan over medium heat. Add the root vegetables and cook, stirring occasionally, until the butter is browned and the vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes the vegetables have not started to brown, increase the heat to medium-high.)
- Add the potatoes, broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat (the broth should simmer gently; do not boil), stirring occasionally, until the potatoes fall apart easily when poked with a fork and all the liquid has been absorbed, 25 to 30 minutes. (If the liquid does not gently simmer after a few minutes, increase the heat to medium-low.) Remove the pan from the heat; remove the lid and allow the steam to escape for 2 minutes.
- Gently mash the potatoes and root vegetables in the saucepan with a potato masher (do not mash vigorously). Gently fold in the half-and-half and chives. Season with salt and pepper to taste and serve the mashed potatoes immediately.
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.
VEGETABLE MASH - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
MASHED POTATOES FOR TWO - CULINARY HILL
From culinaryhill.com
MASHED POTATOES AND ROOT VEGETABLES | AMERICA'S TEST …
From americastestkitchen.com
MASHED POTATOES FOR TWO - BAKING MISCHIEF
From bakingmischief.com
MASHED POTATOES AND ROOT VEGETABLES FOR TWO
From americastestkitchen.com
5/5 (1)Category Side Dishes, For TwoServings 2Calories 637 per serving
MASHED POTATOES RECIPE FOR TWO (REQUIRES NO EQUIPMENT) - KITCHN
From thekitchn.com
MASHED ROOT VEGETABLES - EATINGWELL
From eatingwell.com
ROOT VEGETABLE RECIPES YOU'LL LOVE - FOOD NETWORK CANADA
From foodnetwork.ca
37 SWEET POTATO RECIPES FOR THANKSGIVING AND BEYOND - SOUTHERN …
From southernliving.com
CREAMY MASHED ROOT VEGETABLES RECIPE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
MASHED POTATOES WITH ROASTED VEGETABLES - WORDS OF DELICIOUSNESS
From wordsofdeliciousness.com
FRENCH CELERY ROOT MASHED POTATOES RECIPE | THE KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #low-protein #side-dishes #vegetables #dietary #low-sodium #low-calorie #low-in-something #number-of-servings
You'll also love