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.).
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.
GARLIC MASHED WINTER VEGETABLES (WW CORE)
Tired of mashed potatoes? This offers a delicious change of pace with a tasty blend of flavors and textures.
Provided by justcallmetoni
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 154.4, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.4, Sodium 173.8, Carbohydrate 35.4, Fiber 5.1, Sugar 5.4, Protein 4.4
GARLIC MASHED ROOT VEGETABLES
This recipe was featured in an email from the www.sparkrecipes.com website. Submitted by ANITAWPG - "A great side dish that will accompany any main course OR terrific as a main dish all on it's own."
Provided by senseicheryl
Categories Potato
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
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.
WINTER ROOT MASH WITH BUTTERY CRUMBS
A little bit of this winter root mash goes a long way - make it a day ahead and cut the stress on Christmas Day
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 1h40m
Number Of Ingredients 11
Steps:
- In a large pan of boiling salted water, cook the parsnips and swede, covered, for about 20 minutes until tender. Drain well, then mash them together using a masher or food processor until reasonably smooth but still with a bit of texture. Stir in the soured cream, horseradish and thyme and season with salt and pepper.
- Spoon into a buttered shallow ovenproof dish and put to one side.
- Make the topping. Melt the butter in a frying pan and cook the onion for 5-6 minutes, until gorgeously golden. Mix in the breadcrumbs and stir to brown and crisp a little. Season with salt and pepper and add the thyme. Take the pan off the heat. Spoon the mixture casually over the top of the mash. Scatter over the parmesan. (Can be made ahead to this point and kept covered in the fridge for up to a day. Or can be frozen for up to a month.)
- Bake with the turkey (190C/gas 5/ fan 170C) for 35-40 minutes if doing from cold, 25-30 minutes if not, or 11⁄2-13⁄4 hours from frozen (put foil on top, and remove it for the last 10 minutes) - until golden and crisp on top. Serve scattered with a few more thyme sprigs and leaves.
Nutrition Facts : Calories 158 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.57 milligram of sodium
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