Autumn Vegetable Mash Recipes

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4 VEGETABLE MASH ALTERNATIVES



4 Vegetable Mash Alternatives image

If you invited me for Thanksgiving and I offered to bring a mash, you would probably assume I'd be bringing potatoes.

Categories     Thanksgiving     main dish     side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

FOR THE VEGETABLES (choose One):
2 lb. Carrots
1 head Large Cauliflower
6 Beets
1 Small Butternut Squash
FOR ROASTING THE VEGETABLES:
Olive Oil, For Drizzling
Salt To Taste
FOR THE VEGETABLE MASH:
1 tbsp. Olive Oil
1/2 Large Onion, Diced Small
3 cloves Garlic, Minced
1/2 stick Butter
1/4 c. Half-and-half, Or More As Needed
Salt And Pepper, to taste

Steps:

  • Heat oven to 400ºF.For the roasted carrots:Rinse carrots (no need to peel!) thoroughly and pat dry. Slice into 1-inch pieces and spread on a rimmed sheet pan. Drizzle with olive oil and sprinkle with salt, tossing until well-coated. Roast for 1 hour or until fork-tender. For the roasted cauliflower:Cut head of cauliflower into florets with cauliflower stem. Spread cauliflower on a rimmed sheet pan. Drizzle with olive oil and sprinkle with salt, tossing until well-coated. Roast for 45 minutes or until fork-tender. For the roasted beets:Line a baking pan with aluminum foil. Rinse beets thoroughly and pat dry. Rub beets with olive oil and sprinkle with salt. Place beets in a baking ban and cover with aluminum foil. Roast in the oven for 50-60 minutes. Set the beets aside to cool for several minutes, but still warm to the touch. Peel off the outer skin and cut the beets into quarters. For the roasted butternut squash:Line a rimmed sheet pan with aluminum foil. Cut butternut in half and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt. Place butternut cut side down on the sheet pan. Roast in the oven for 50-60 minutes or until fork-tender. Set aside to cool for several minutes, but still warm to the touch. Cut off the stem and peel the outer skin of the butternut. To prepare the vegetable mash:While your vegetable of choice is roasting, heat olive oil in a small skillet. Add onion and garlic, sprinkle with salt, and cook until translucent. Set aside. Add roasted vegetable, butter, half-and-half and sautéed onion and garlic into a food processor. Process until smooth and creamy. Add more half-and-half a tablespoon at a time if needed. Sprinkle with salt to taste and serve.

SAVORY MASHED ROOT VEGETABLES



Savory Mashed Root Vegetables image

Provided by Tyler Florence

Categories     side-dish

Time 38m

Yield 12 servings

Number Of Ingredients 10

3 pounds assorted root vegetables, such as carrots, parsnips, turnips, and rutabaga, coarsely chopped
4 garlic cloves
1 teaspoon salt
2 cups heavy cream
1/2 cup (1 stick) unsalted butter
1 handful fresh thyme sprigs
2 bay leaves
Kosher salt and freshly ground black pepper
1 bunch fresh chives, chopped
Extra-virgin olive oil

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.

AUTUMN HARVEST MASHED POTATOES



Autumn Harvest Mashed Potatoes image

I first made these scrumptious potatoes as a surprise for my daughter during her freshman year of college. Canned pumpkin and a medley of root vegetables take ordinary mashed potatoes to extraordinary. -Susan Sutphin, Sevierville, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 9

4 large red potatoes, cubed
3 medium turnips, cubed
2 medium parsnips, peeled and cubed
1/3 cup butter, cubed
1 can (15 ounces) pumpkin
1 teaspoon garlic salt with parsley
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

  • Place the potatoes, turnips and parsnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain. , Mash vegetables with butter; stir in the pumpkin, garlic salt, salt, pepper and nutmeg. Transfer to a serving bowl.

Nutrition Facts : Calories 218 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 348mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 6g fiber), Protein 5g protein.

MARBLED ROOT VEGETABLE MASH RECIPE



Marbled Root Vegetable Mash Recipe image

Provided by Alyssia Sheikh

Time 1h

Number Of Ingredients 14

White Root Vegetable Mash:2 russet potatoes (~½ lb, peeled & chopped)
6 parsnips (~½ lb, peeled & chopped)
1 rutabaga (~½ lb, peeled & chopped)
4 turnips (~½ lb, peeled & chopped)
water
½ tsp salt
2 Tbsp grass-fed butter
2 Tbsp almond milk (or nondairy milk of choice)
Orange Root Vegetable Mash:4 sweet potatoes (~1 lb, peeled & chopped)
6 carrots (~1 lb, chopped)
water
½ tsp salt
2 Tbsp grass-fed butter
2 Tbsp almond milk (or nondairy milk of choice)

Steps:

  • Peel all root veggies and cut into 1-inch pieces.
  • In one pot, add potatoes, parsnips, rutabaga, and turnips. In a separate pot, add sweet potatoes and carrots. Fill both pots with water, enough to cover the veggies, and add ½ tsp salt to each.
  • Bring both pots to a boil, reduce to medium, and boil 20-30 minutes until fork tender.
  • Drain vegetables and return to their respective pots.
  • Add 2 Tbsp butter and 2 Tbsp milk to each pot. Mash and mix to combine, seasoning to taste.
  • Marble the two mashes together, serve, and enjoy!
  • Yields 12 servings marbled root vegetable mash.

Nutrition Facts : ServingSize 1 serving, Calories 133 kcal, Sugar 6 g, Fat 4 g, Carbohydrate 23 g, Fiber 4 g, Protein 2 g

AUTUMN VEGETABLE MASH



Autumn Vegetable Mash image

I stop mashing before the veggies get too smooth because I like a chunky texture. But go ahead and keep mashing if you like them smoother in this dish. -Dana Balter, Naples, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 8

8 medium Yukon Gold potatoes, cut into 1-inch pieces
6 medium parsnips, peeled and cut into 1-inch pieces
2 large celery roots, peeled and cut into 1-inch pieces
3 cups chicken broth
2-1/2 teaspoons salt, divided
2/3 cup 2% milk
2 teaspoons garlic powder
1/2 teaspoon pepper

Steps:

  • In a Dutch oven, combine the potatoes, parsnips, celery roots, broth and 2 teaspoons salt. Add water to cover vegetables. Bring to a boil. Reduce heat; cook, covered, for 15-20 minutes or until vegetables are tender. , Using a slotted spoon, transfer vegetables to a large bowl; reserve cooking liquid. Mash vegetables, gradually adding the milk, garlic powder, pepper, remaining salt and enough reserved cooking liquid to reach desired consistency.

Nutrition Facts : Calories 235 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 649mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 7g fiber), Protein 6g protein.

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