Best Garlic Mashed Root Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GARLIC MASHED ROOT VEGETABLES



Garlic Mashed Root Vegetables image

This recipe was featured in an email from the www.sparkrecipes.com website. Submitted by ANITAWPG - "A great side dish that will accompany any main course OR terrific as a main dish all on it's own."

Provided by senseicheryl

Categories     Potato

Time 20m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

2 medium potatoes, peeled and quartered
2 medium carrots, peeled and quartered
8 ounces butternut squash, peeled and cut into chunks
1 medium turnip, peeled and cut into chunks
5 medium garlic cloves, peeled
1/8 teaspoon table salt
1/4 cup nonfat sour cream
1/2 cup fat-free chicken broth, warmed
1/8 teaspoon black pepper (to taste)

Steps:

  • Place potatoes, carrots, squash, turnip and garlic into a saucepan and cover with water.
  • Add 1/8 teaspoon salt, cover and bring to a boil.
  • Simmer until vegetables are tender, 10 to 12 minutes.
  • Drain well and mash vegetables.
  • Stir in sour cream and chicken broth, season to taste with salt and pepper and serve immediately.

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.

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.

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.).

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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #healthy     #side-dishes     #potatoes     #vegetables     #easy     #beginner-cook     #low-fat     #stove-top     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #comfort-food     #healthy-2     #low-in-something     #carrots     #squash     #taste-mood     #equipment     #small-appliance     #mixer     #presentation     #served-hot

Related Topics