Smashed Roots And Tubers With Chevre Recipes

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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.

SMASHED ROOT VEGETABLES AND CARAMELIZED LEEKS



Smashed Root Vegetables and Caramelized Leeks image

Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 8

2 pounds Yukon Gold potatoes (about 4), peeled and cut into chunks
3/4 pound turnips (2 small), peeled and cut into chunks
1/2 pound parsnips (about 4), peeled and cut into chunks
Coarse salt and freshly ground pepper
1/2 stick unsalted butter
1 pound leeks, trimmed, sliced 1/4 inch thick, and rinsed well (2 cups)
3/4 cup whole milk
1/4 cup heavy cream

Steps:

  • Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.
  • Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper.

SMASHED ROOTS AND TUBERS WITH CHEVRE (GOAT CHEESE)



Smashed Roots and Tubers With Chevre (Goat Cheese) image

Been serving this with our holiday turkey for the last 10 years or so. Very good in place of plain mashed potatoes. Try to find a stronger flavor chevre (the more aged, the stronger). If you prefer a creamier texture, add more chevre or some milk while mashing.

Provided by Mikekey *

Categories     Potatoes

Time 40m

Number Of Ingredients 8

1 medium turnip
2 medium parsnips
1 large rutabaga
2 large yukon gold potatoes
4 oz sharp chevre (soft goat cheese)
2 Tbsp unsalted butter
1 tsp snipped chives
salt and pepper, to taste

Steps:

  • 1. Peel and trim all vegetables, and cube in 1-inch pieces.
  • 2. Bring large pot of water to boil, and add vegetables. Cook until just tender, about 15 minutes
  • 3. Drain and return to pan. Add chevre and butter and mash until desired consistency. (I like mine a little lumpy).
  • 4. Stir in chives and season with salt and pepper to taste. Bring back to heat over medium burner, stirring to keep from sticking. Serve.

SMASHED ROOT VEGETABLES



Smashed Root Vegetables image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 parsnips, peeled, cut into 1-inch pieces (about 2 1/4 cups)
2 cloves garlic, smashed
2 Yukon Gold potatoes, peeled, cut into 1-inch cubes (about 2 cups)
1 celery root, peeled, cut into 1-inch cubes (about 2 cups)
1 teaspoon kosher salt, plus 2 tablespoons for the cooking water
Zest of 1 small lemon
1/2 teaspoon chopped fresh thyme
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan

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.

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.

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