Winter Root Vegetable Mash Recipes

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ROOT VEGETABLE MASH



Root Vegetable Mash image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound russet potatoes (about 2 medium), peeled and chopped
1 medium celery root (about 1 1/2 pounds), peeled and chopped
1 large parsnip, peeled, tough core removed, and chopped
1 bay leaf
Kosher salt
1 stick salted butter, at room temperature
1/4 to 1/2 cup milk, warmed
Freshly ground pepper
Freshly grated nutmeg

Steps:

  • Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes.
  • Drain the vegetables and discard the bay leaf. Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth. Season with salt and pepper. Transfer to a serving dish and sprinkle with nutmeg.

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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