4 VEGETABLE MASH ALTERNATIVES
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
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
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
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
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
Provided by Alyssia Sheikh
Time 1h
Number Of Ingredients 14
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
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
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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FALL VEGETABLE CASSEROLE | THE INFINEBALANCE FOOD BLOG
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Estimated Reading Time 6 mins
- Preheat oven to 400 degrees. On a rimmed baking sheet toss vegetables with 1-2 tablespoons of olive oil, using your hands to coat the vegetables well. Season with salt and fresh ground black pepper. Place vegetables in the hot oven and roast 40-50 minutes, stirring occasionally, until vegetables are tender and slightly browned around edges. Remove from oven and set aside.
- Meanwhile, in a small saucepan, combine apple cider vinegar, mustard seeds and 1/4 cup water and bring to a simmer. Simmer 20 minutes. Vinegar will reduce slightly and mustard seeds will have swelled. Drain mustard seeds from vinegar - reserve both vinegar and seeds separately.
- In a large skillet, heat 1 tablespoon olive oil on medium-low heat. Add onion and saute until brown and caramelized, about 20 minute. If the onion seem to be browning too quickly, reduce heat, although a little crispy around the edges is fine.
- Once the onions are caramelized and browned increase heat to medium high and add the drained mustard seeds. Cook until the seeds begin to pop - 1 to 2 minutes. Remove from the heat and add reserved vinegar and dark brown sugar. Season the vinaigrette with salt and pepper. Set aside until the vegetables are roasted.
VEGETABLE MASH - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Estimated Reading Time 8 mins
- Steam The Vegetables: Bring an inch of water to a boil in a large pot fitted with a steamer basket. Add rutabaga, celeriac and cook, covered for 8 minutes. Add parsnips, sweet potato and steam until a fork inserted into the vegetables goes in and slides out easily, about 17 minutes. Transfer half of the vegetables to food processor fitted with steel blade attachment.
- =”instruction-step-2″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>2. Cook the Garlic: Melt butter in a small skillet. Add olive oil and garlic and cook, swirling until the garlic is just browned, about 20 seconds. Add thyme (or oregano) and remove from the heat.
- nstruction-step-3″ class=”MsoListParagraphCxSpLast” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>3. Puree the Vegetables: Pour half of the garlic oil mixture over the vegetables and add half of the cream, half the salt and pepper and puree. Scrape sides and continue pureeing until completely smooth. Transfer the vegetable mash to a bowl. Repeat with the remaining steamed vegetables, garlic oil and seasoning. Combine the two batches of pureed vegetables. Serve hot.
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- Start by roasting a head of garlic. Elise Bauer’s recipe is my favorite for its simplicity and consistently perfect results, though I modify it slightly by cooking the garlic in a covered mini cocotte with whatever cooking fat I have on hand (e.g. melted ghee, avocado oil, etc.). Rushed for time? “Roast” the garlic in an Instant Pot by following this recipe!
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- Add the chopped parsnips, carrots, and cauliflower into the pot, and squeeze in the roasted garlic bulbs. Sprinkle on some salt.
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Estimated Reading Time 7 mins
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- Add 1 1/2 cups of water to a 16-quart stockpot, and add your steaming basket. Add squash cubes on top of the basket and cover pan. Turn heat to high and steam for about 15-18 minutes. I recommend checking for doneness with an oven-mitted hand at the 15-minute mark. Once pierced, the squash should be tender, and easy to insert your fork into. If it still feels hard, cover it back up and continue to cook it for the extra 3 minutes. Once tender, using oven-mitted hands, remove the pan from the stove, and drain any excess water. Remove steamer basket from the pan. You should now have bright orange tender cubes of cooked squash.
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