Are you searching for a mouthwatering and nutritious dish that will tantalize your taste buds and nourish your body? Look no further than Jamie Oliver's mashed root vegetables! This culinary masterpiece is a delightful blend of earthy flavors and vibrant colors, offering a perfect balance of sweetness and savory notes. Whether you're a seasoned cook or just starting your culinary journey, this recipe is sure to impress.
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JAMIE OLIVER'S MASHED ROOT VEGETABLES
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
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.).
SAVORY MASHED ROOT VEGETABLES
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.
MIX-AND-MASH ROOT VEGETABLES
Provided by Patricia Murray
Categories Food Processor Vegetable Side Vegetarian Quick & Easy High Fiber Root Vegetable Carrot Parsnip Turnip Winter Healthy Bon Appétit Ireland Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Cut vegetables into 1/2-inch pieces. Place in heavy medium saucepan. Add enough water to cover. Bring to boil. Cook until vegetables are tender, about 12 minutes; drain. Transfer to processor; add butter and process to coarse puree. (Alternatively, return vegetables to same pan; add butter and mash to coarse puree.) Season with nutmeg, salt and pepper and serve.
Tips:
- Choose the right vegetables: Use a variety of root vegetables for a more flavorful mash. Good options include carrots, parsnips, turnips, and potatoes.
- Roast the vegetables first: Roasting the vegetables before mashing them intensifies their flavor and gives them a slightly caramelized texture.
- Use a ricer or food mill: A ricer or food mill will give you the smoothest, creamiest mashed root vegetables. If you don't have one of these tools, you can mash the vegetables with a potato masher or fork, but it will take a little more effort.
- Add moisture as needed: If your mashed root vegetables are too dry, you can add a little milk, cream, or broth until they reach the desired consistency.
- Season to taste: Season the mashed root vegetables with salt, pepper, and other herbs and spices to taste. Common additions include garlic, thyme, rosemary, and nutmeg.
- Serve immediately: Mashed root vegetables are best served immediately after they are made. However, you can also make them ahead of time and reheat them in the oven or microwave.
Conclusion:
Mashed root vegetables are a delicious and healthy side dish that can be enjoyed all year round. They are a great way to get your daily dose of fruits and vegetables, and they can also be a good source of fiber and vitamins.
With a little planning and effort, you can make mashed root vegetables that are both delicious and nutritious. So next time you're looking for a healthy and flavorful side dish, give mashed root vegetables a try.
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