Smashed Root Vegetables And Caramelized Leeks Recipes

KNISH RECIPE WITH ROOT VEGETABLE MASH

Steps:

• Heat oven to 375F.
• MAKE ROOT VEGETABLE FILLING: (can be done 2-3 days ahead)°Prep and boil: Cut veggies into roughly the same size - about 1 - 1 1/2 inches. If using carrots, slice them thinner as they take longer to cook. Place in pot and add water to cover by 1 inch. Add 2 tsp salt. Bring to boil. Lower to medium and gently boil for 15-18 minutes or until soft and easily pierced with a fork. Drain vegetables in a colander and return to the pot. °Mash: On medium heat, shake cooked vegetables to dry them out for 1 minute. Add green onions, butter and milk/cream. Mash with a fork to get the consistency you like. Do not use a food processor or immersion blender to mash veggies. Taste and add salt and pepper as needed. Set aside or store in fridge until ready to make knishes.
• ASSEMBLE KNISHES: On a lightly floured cutting board, unroll one sheet of dough. It should be about 1/8-1/4 inch thick. Stretch it out a bit to make a rectangle. Spread a log of vegetable mash mixture along the longer side of the rectangle - about 2 inches thick. Roll dough over the vegetable mixture about 1 and 1/2 times, making a log/roll. Cut away rest of dough for the next roll. Pinch seams together well. Repeat with other half of dough on that sheet. Then do the same with the second sheet of dough. You will have 4 logs/rolls in total.
• BAKE: Place filled knish rolls - 2 inches apart - on a large parchment-lined pan, seam side down. Brush egg wash on rolls to create a glazed golden look. Bake for 35-40 minutes until golden brown and flaky. Cut rolls into 2 inch pieces on the diagonal and serve. Or see Note 2 for make ahead options.

BALSAMIC CARAMELIZED LEEKS, CARROTS, AND CELERY

Steps:

• Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
• Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.

JAMIE OLIVER'S MASHED ROOT VEGETABLES

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.).

SMASHED ROOT VEGETABLES

Steps:

• Place the parsnips, garlic, potatoes and celery root in a large pot. Cover with cold water by one inch and add the 2 tablespoons salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until the vegetables are tender, 10 to 15 minutes. Drain well, then return the cooked vegetables to the pot. Using a wooden spoon, stir the vegetables over medium heat to remove some of the excess moisture, about 4 minutes. With a large fork or potato masher, lightly mash the vegetables. Off the heat, add the 1 teaspoon salt and the lemon zest, thyme, olive oil and Parmesan. Mix until well combined. Serve hot.