WHIPPED ROOT VEGETABLES
"This is a super-flavorful substitute for your standard mashed potatoes."
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes, parsnips, celery root and turnips and cut into 1-to-2-inch pieces. Combine in a large pot and cover with twice the volume of cold water; add 1 tablespoon salt. Bring the water to a boil over high heat, reduce the heat to medium and boil gently until the vegetables are tender, 20 to 30 minutes. (Insert a paring knife into a potato; there should be no resistance.)
- Drain the vegetables well and return to the pot. Let the pot sit 5 minutes over low heat to cook off any excess liquid. Run the hot vegetables through a food mill into a large bowl. Add 1 1/2 teaspoons salt, then whip in the butter.
WHIPPED AUTUMN VEGETABLES
Steps:
- 1. Place the sweet potatoes, parsnips and apricots in a large saucepan; cover with water. Bring to a boil. Reduce the heat; cover and cook for 10 to 15 minutes or until the vegetables are tender. 2. Meanwhile, in a small saucepan, bring the apple cider to a boil; cook until reduced to 1/4 cup. 3. Drain vegetable mixture; cool slightly. Transfer to a food processor. Add the butter; salt, pepper and reduced cider. Cover and process for 1 to 2 minutes or until blended.
SWEET ROASTED AUTUMN ROOT VEGETABLES
Sweet yet savory autumn side dish goes well with any roasted meat.
Provided by Kelly Nagy Cramer
Categories Side Dish Vegetables
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
- Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.
- Bake in the preheated oven until vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 54.2 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 9.7 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 529.6 mg, Sugar 21.4 g
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