Mashed Root Veggies Recipes

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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.

CREAMY MASHED ROOT VEGETABLES



Creamy Mashed Root Vegetables image

Provided by Guy Fieri

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

5 cups whole milk
2 1/2 cups heavy cream
2 tablespoons kosher salt, plus more for seasoning
4 sprigs fresh thyme
2 fresh bay leaves
2 pounds turnips
2 pounds Yukon gold potatoes
3 tablespoons unsalted butter, cut into cubes
Freshly cracked black pepper

Steps:

  • Set a large pot over high heat and add the milk, cream, salt, thyme and bay leaves. Peel and cut the turnips into 1-inch chunks. Add to the pot and cover partially with a lid. Bring to a boil, and then reduce the heat to a simmer and cook the turnips for 30 minutes.
  • Cut the potatoes into 1-inch chunks. After the turnips have cooked for 30 minutes (it takes longer than the potatoes to cook), add the potatoes and continue to simmer until all the vegetables are very tender, about 20 more minutes (the tip of a paring knife should go through with little resistance). Discard the bay leaves and thyme. Drain the turnips and potatoes, reserving 2 cups of cooking liquid, and then mash. Add the cooking liquid and butter. Mix well and season with salt and pepper.

MASHED ROOT VEGETABLES



Mashed Root Vegetables image

Make and share this Mashed Root Vegetables recipe from Food.com.

Provided by Londonsbk

Categories     Yam/Sweet Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 chicken bouillon cubes, crushed
3/4 lb parsnip, peeled, cut into 1-inch pieces
1 1/4 lbs yams, peeled, cut into 1-inch pieces (red-skinned sweet potatoes)
1 lb red potatoes, peeled, cut into 1-inch pieces
3 tablespoons butter
3 tablespoons whole milk

Steps:

  • Bring pot of water to boil. Add bouillon cubes and stir to dissolve; return to boil. Add vegetables; cook until just tender, stirring occasionally, about 18 minutes. Drain vegetables; return to pot. Add butter and mash until smooth. Mix in 3 tablespoons milk, adding more milk if mixture is dry. Season with salt and pepper.

Nutrition Facts : Calories 396.6, Fat 9.9, SaturatedFat 5.9, Cholesterol 24.3, Sodium 598.7, Carbohydrate 73.3, Fiber 11.6, Sugar 7.2, Protein 6.1

MASHED ROOT VEGETABLES



Mashed Root Vegetables image

Provided by Ken Haedrich

Categories     Potato     Vegetable     Side     Thanksgiving     Vegetarian     Root Vegetable     Fall     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
2 large carrots, peeled, thinly sliced
1 large garlic clove, peeled
1 bay leaf
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
3 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

  • Cook first 4 ingredients in large pot of boiling salted water until almost tender, about 20 minutes. Add potatoes and continue cooking until all vegetables are very tender, about 15 minutes longer. Drain. Discard bay leaf. Return vegetables to same pot. Stir over medium heat to allow excess water to evaporate, about 2 minutes. Add butter; mash until vegetables are almost smooth. Mix in 1 tablespoon parsley. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring often.) Transfer vegetables to bowl. Sprinkle with remaining 1 tablespoon parsley.

MASHED ROOT VEGGIES - "STAPPA"



Mashed Root Veggies -

Fantastic dish for the holidays or any day! Really homey and good! Great way to sneak different veggies into picky eaters diets! Any root veggies can be used just use the same measurements provided here. I usually leave out the parsnips since my family refuses to eat them and use an extra potato and an extra carrot. Try this with your favorite combo of root veggies! Posted for Zaar's World Tour 2005- would fit into Scan and Canadian regions as there is alot of Scandinavian influence in the Canadian cuisine.

Provided by Mamas Kitchen Hope

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

3 cups potatoes, peeled and cut
2 cups parsnips, peeled and cut
1 cup carrot, peeled and cut
2 cups vegetable broth or 2 cups turkey broth
2 -4 tablespoons butter
1/8 teaspoon ground nutmeg (optional)
salt and pepper

Steps:

  • Wash and peel vegetables and cut them into quarters and put in a large pot.
  • Add broth plus enough water to just about cover the veggies.
  • Cook until very tender- as you would for mashed potatoes.
  • Drain well and mash with butter and seasonings. Salt and pepper to taste.
  • Serve hot.
  • Note: If you prefer one veggie over another adjust the amount to include more of what you like and less of what you do not. If you do not like one of the veggies do not use it at all and add more of what you do like. This is a very adaptable recipe and will come out well no matter which types of root veggies you use- even if you use different ones all together such as turnips or rutabagas- just use only what you like and none of those you don't.

Nutrition Facts : Calories 104.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 266.3, Carbohydrate 17.4, Fiber 3.3, Sugar 2.8, Protein 2.4

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