A Three Root Mash Recipes

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THREE ROOT MASH



Three Root Mash image

From Hugh Fearnley-Whittingstall of River Cottage Fame. We love this and usually have potatoes, carrots and swede as our root combo. The website says; "This goes well with roast joints and stews in winter, or can be a meal on its own with a couple of rashers of bacon and a fried egg on top" The original may be found here http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/three_root_mash_p_1.html

Provided by Pearlesyarn

Categories     Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

500 g potatoes
500 g carrots
500 g parsnips
500 g celeriac
500 g swede
125 g butter
milk or cream
1 pinch black pepper
1 pinch nutmeg

Steps:

  • Cook 500g peeled chopped potatoes in one pan until tender and 1kg mixed root vegetables in another. Drain well.
  • In one of the pans, heat 125g butter with a little milk or cream, black pepper and nutmeg, add the potatoes and mash thoroughly. Rub in the other vegetables through a sieve and beat well.
  • Adjust the consistency with more milk or butter if needed.

ROOT VEGETABLE MASH



Root Vegetable Mash image

Provided by Chuck Hughes

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

2 Yukon gold potatoes
4 parsnips
2 carrots
2 salsify
1/4 cup 35-percent whipping cream
1/4 cup butter
Salt and freshly ground black pepper
Crab Salad
3 Yukon gold potatoes
2 cups crab chunks, picked over for shells
1/4 cup prepared mayonnaise
1 teaspoon Dijon mustard
2 green onions, finely chopped
1/2 cup finely chopped fresh chives
Salt and freshly ground black pepper
Oil, for frying

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.

Nutrition Facts : Calories 327, Fat 16.5 grams, SaturatedFat 10 grams, Cholesterol 47 milligrams, Sodium 168 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 5 grams, Sugar 6 grams

ROOT MASH



Root Mash image

This recipe from Harrowsmith Country Life is a delicious blending of flavours! As a bonus, the mixture (your choice) is a great veggie disguise for those "picky" eaters at the table.

Provided by CountryLady

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

3 lbs mixed vegetables, peeled & cut into chunks (potatoes, carrots, parsnips, turnips, celeriac)
1 teaspoon salt
1/4 cup warm milk
2 tablespoons butter
pepper, to taste

Steps:

  • Cover the veggies in cold, salted water& bring to a boil.
  • Cook until they can be pierced with a sharp knife, 12 to 20 minutes.
  • Drain well& return to pot.
  • Place the pot over heat to dry the veggies slightly; mash well.
  • Add milk, butter& pepper and mash together.

Nutrition Facts : Calories 151.7, Fat 4.8, SaturatedFat 2.8, Cholesterol 11.6, Sodium 758.1, Carbohydrate 21.5, Fiber 6.8, Sugar 5.6, Protein 6.2

A THREE-ROOT MASH



A Three-Root Mash image

I'm not suggesting we should inflict anything on our family or friends that they won't eat, but there are worse ways of getting rid of an unwanted rutabaga than in this three-root mash. Works well with pretty much anything, even fish.

Yield enough for 4

Number Of Ingredients 5

rutabaga - about 1 1/2 pounds (750g)
carrots - 10 1/2 ounces (300g)
potatoes - 10 1/2 ounces (300g)
butter - about 3 tablespoons (40g)
nutmeg

Steps:

  • Peel the rutabaga, carrots, and potatoes, chop them into large, similar-sized pieces, and bring them to a boil in lightly salted water. Decrease the heat as they reach a boil and let them simmer enthusiastically for about 25 minutes, until all are tender. One may be ready slightly before the others but it really doesn't matter here.
  • Drain, then crush with a potato masher. Introduce the butter and beat with a wooden spoon until fluffy. If you use an electric mixer, then go easy, taking care not to overmix and turn the mash "gluey." Season with black pepper and a brief grating of nutmeg.

WINTER ROOT MASH WITH BUTTERY CRUMBS



Winter root mash with buttery crumbs image

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

650g parsnips , cut into even chunks
650g swede , cut into same size chunks as the parsnips
142ml tub soured cream
1 rounded tbsp hot horseradish (English Provender is good)
2 tbsp fresh thyme leaves
butter , for greasing
50g butter
1 small onion , finely chopped
50g fresh white breadcrumbs (from about 4 slices)
a small handful thyme leaves, plus extra for scattering
25g parmesan , coarsely grated

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

ROOT VEGETABLE MASH



Root vegetable mash image

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

2 large baking potatoes , cut into chunks
½ swede , cut into chunks
3 carrots , diced
25g unsalted butter

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

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