Root Vegetable Mash Recipes

ROOT VEGETABLE MASH

Steps:

• Add the root veggies and garlic to a stockpot and cover with cold water. Bring to boil, then continue to boil until the vegetables are tender, about 15 minutes.
• Reserve ¼ cup of cooking liquid, then drain the vegetables. Using a masher, roughly mash the vegetables with butter, a generous pinch of salt and a grinding of fresh black pepper. Add some cooking liquid if the mash is too dry. Taste for seasoning, then serve hot.

ROOT VEGETABLE MASH

Steps:

• Prepare vegetables by dicing them into ½-inch pieces and place them in a pot with the butter or oil. Turn the heat on to medium-low and add in thyme (in full sprigs) and minced garlic.
• Sautée vegetables for about 10 minutes, until beginning to soften.
• Add in water and honey or maple syrup. Cover and allow it to cook for about 25 minutes, stirring occasionally, until the liquid is absorbed and it is relatively easy to mash the vegetables. Discard the thyme springs.
• Mash the mixture until chunky, or use a hand blender to roughly puree the mixture.
• Season with salt and pepper and serve warm.

ROOT VEGETABLE MASH

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.

JAMIE OLIVER'S MASHED ROOT VEGETABLES

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.

ROOT VEGETABLE MASH

Steps:

• Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender. Add the inside of the potatoes to the rest of the vegetables. Mash the vegetables along with the cream and butter. Season the vegetables with salt, and pepper, to taste. Keep warm.
• Preheat the oven to 350 degrees F.
• Bake the potatoes until soft, about 40 minutes depending on the size.
• Heat the oil in a deep fryer to 375 degrees F.
• Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for use in the Root Vegetable Mash, recipe follows. Place the potato skins into the fryer until they become brown and crispy. Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature.
• Mix the crab with the mayonnaise, Dijon, green onions, and chives. Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins.

ROOT VEGETABLE MASH

Steps:

• Boil vegetables in a medium pot until tender. Drain liquid, and mash with cream and butter. Season with salt and pepper. Serve warm.
• For the Gravy: In a medium sauce pan heat the olive oil over medium heat and saute mushrooms until soft. Add the wine and demi-glace and reduce until the gravy coats the back of a spoon.

ROOT VEGETABLE MASH

Steps:

• Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes.
• Drain the vegetables and discard the bay leaf. Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth. Season with salt and pepper. Transfer to a serving dish and sprinkle with nutmeg.

ROOT VEGETABLE & MUSTARD MASH

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.

ROOT VEGETABLE MASH

Steps:

• Place the potatoes, turnip and carrots in a large pan of salted water.
• Bring to a boil and cook for 20 to 25 minutes until tender.
• Drain and mash with a potato masher.
• Add the butter and salt and pepper to taste.

ROOT VEGETABLE MASH

Steps:

• Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender.
• Add the inside of the potatoes to the rest of the vegetables.
• Mash the vegetables along with the cream and butter.
• Season the vegetables with salt, and pepper, to taste. Keep warm.

ROOT VEGETABLE MASH

Steps:

• Peel and dice the potatoes, carrots, turnip, parsnip and rutabaga. Add to salted boiling water and simmer for 30 minutes.
• Meanwhile, wash the leeks, keeping only the white and light green parts. Slice into thin half rounds.
• Finely mince the garlic.
• In a frying pan put the butter, leeks, and garlic and saute for about six minutes over medium heat. Remove and set aside.
• When the potato mixture is tender, drain off the water and mash.
• Stir the leek mixture into the potatoes.
• Add the heavy cream and salt and pepper to taste. Mix well.
• Leftovers can be made into patties and fried in just a little bit of oil or butter.