Root Vegetable Mustard Mash Recipes

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JAMIE OLIVER'S MASHED ROOT VEGETABLES



Jamie Oliver's Mashed Root Vegetables image

From Jamie Oliver's cookbook The Return of the Naked Chef. I would like to personally thank Recipezaar member French Tart for posting this recipe for me by request in the Celebrity Chefs' forum. She has kindly given me permission and her blessing to post it on the site. Thank you and mercy buckets, French Tart!

Provided by COOKGIRl

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

4 1/2 lbs root vegetables (celeriac, potatoes, *swede, parsnips, carrots, Jerusalem artichokes)
salt & freshly ground black pepper, to taste
extra virgin olive oil or butter

Steps:

  • *NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
  • Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
  • Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
  • Drain in a colander.
  • Place the vegetables back in the pan and mash with a potato masher.
  • You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.).
  • Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).

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 VEGETABLE MASH



Root Vegetable Mash image

Provided by Michael Symon : Food Network

Time 25m

Number Of Ingredients 11

2 parsnips, peeled
1 celery root, trimmed
2 Yukon gold potatoes, peeled
1/2 cup heavy cream
1/3 pound butter
Salt and pepper, to taste
1 tablespoon olive oil
1 cup sliced shiitake mushrooms
1 cup sliced chanterelle mushrooms
1 cup red wine
4 cups demi-glace

Steps:

  • Boil vegetables in a medium pot until tender. Drain liquid, and mash with cream and butter. Season with salt and pepper. Serve warm.
  • For the Gravy: In a medium sauce pan heat the olive oil over medium heat and saute mushrooms until soft. Add the wine and demi-glace and reduce until the gravy coats the back of a spoon.

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